Ingredients: potatoes, green and red peppers, garlic, dried peppers and chives. Step 1: Wash the potatoes, peel them and cut them into filaments with a knife (use an eraser if you are afraid of trouble). What's the difference between cutting with a knife and breaking with an eraser? Real foodies feel that cutting with a knife is more delicious than using an eraser, which is the same as tearing cabbage by hand. We fry cabbage, cut it with a knife, and tear it by hand. The taste of hand-torn cabbage is just delicious. I can't say anything and I don't know why. This is the experience that most people get from practice. After the potatoes were shredded, the next point came. At this time, don't blanch the potatoes first, but put them in clear water and add an appropriate amount of white vinegar. This is the key to frying potatoes. Soaking in clear water and being jealous can make potatoes lose starch, and will not stick to the pot when frying potatoes, which will make potatoes more brittle and sour. The difference between vinegar bubble and salt bubble is that vinegar can prevent the nutrient loss of potatoes, prevent the shredded potatoes from oxidation and blackening, and the fried shredded potatoes are more crisp and refreshing. Soak for 5 minutes. After 5 minutes, remove the shredded potatoes from the water and put them aside. Step 2: Prepare proper amount of dried pepper, sliced ginger, sliced garlic, sliced onion and shredded green pepper. Step 3: Boil the water in the pot, and then put the shredded potatoes into the blanching water once, so that the blanched shredded potatoes will be more brittle. After the shredded potatoes are put in, take them out quickly after the water is boiled, and rinse them with cold water, so as to keep the crispness of the shredded potatoes. Heat the oil in a hot pot, and the oil temperature is 50% hot. Add shredded green and red peppers, stir-fry slightly, add shredded potatoes, stir-fry evenly quickly, and then season from the fire: add appropriate amount of salt and a little chicken essence, stir-fry evenly quickly, and then serve. You can decorate it with chopped green onion or not. This spicy, appetizing and delicious shredded hot and sour potatoes is ready. It's very delicious and simple. Try it if you like. To sum up: 1. Don't blanch the potatoes first. Soak in water with a little vinegar for 5 minutes. This can not only ensure the crispness of shredded potatoes without oxidation and discoloration, but also prevent the loss of nutrients in potatoes and prevent them from sticking to the pot when frying. 2. The key points of scalding potatoes: put the shredded potatoes in after the water is boiled, take them out quickly after the water is boiled, and then rinse them with clear water, so as to ensure the crisp taste of the shredded potatoes.