Raw materials:

Potato 1 (100g),

Pepper (3g), 1 dry chili pepper, green pepper half, 1 parsley, 10ml of oil, salt, monosodium glutamate in moderation.

Practice:

1)Potatoes cut into thin julienne strips, washed with water to remove starch and then soaked for 15 minutes. Dry chili with a small amount of water to soak soft and shredded;

2) potatoes soak well after draining released into the water blanch (about 2-3min., in principle, the water and then open on the line), cooled with cool water.

3) cooled shredded potatoes put salt, monosodium glutamate, shredded chili pepper mixed well and left for 15 minutes. Then pick the shredded chili pepper to the surface of the dish ready to drizzle oil.

4)Fry the peppercorn oil in a frying pan, remove the peppercorns from the pan after they are battered and pour the hot oil over the shredded potatoes, taking special care of the shredded chili peppers to bring out the flavor.

5)

Cilantro cut into segments, shredded green pepper, into the shredded potatoes, mix well.