Peel and shred fresh potatoes. This is a very important procedure, and the key to a good dry-fried potato is whether or not the potato is cut carefully and evenly. In addition, the cut potatoes must not be soaked in water, otherwise the starch is washed away, in the pot cooking time will not be able to spread into a cake. Mix the right amount of minced chili pepper with the right amount of salt and set aside (the meaning of the right amount is: if you have a strong taste, prepare more, if you have a light taste, reduce the amount). Set up a frying pan, pour in the bottom of the pan is not full of oil, when the oil to high heat, pour in the shredded potatoes (a time can not pour too much shredded potatoes, more fried through), quickly with a spatula gently spread the shredded potatoes into a pancake shape, sprinkle with ground chili peppers and salt. Turn over when the shredded potatoes are bonded together. Fry both sides to a golden brown, sprinkle with a little chopped green onion and remove from the pan for a delicious plate of dry-fried shredded potatoes. The dry-fried shredded potatoes are strong and crispy at the edges, with the softness of the potatoes themselves in the center, and with the spicy aroma, they make a great down-home dish.