1. Ingredients: 2 potatoes, 1 onion, 2 green peppers, Sichuan peppercorns, light soy sauce, mature vinegar, salt, and sesame oil.

2. Peel the potatoes and grate them into thin strips with a grater.

3. Place the grated potato shreds in a basin and rinse them twice with water to wash away the excess starch so that the finished product will look good.

4. Shred green peppers and onions, and chop green onions.

5. Boil water in a pot, put the shredded potatoes in and blanch them. Because they are thin, you don’t need to cook them for too long. Basically, the water will be boiled. If it takes too long, the potatoes will become soft and unpalatable. .

6. Put the blanched potato shreds in cold water to cool down and control the water.

7. Put the water-controlled potato shreds in a basin or a large bowl, put the chopped onion shreds, green pepper shreds, and chopped green onions on top, and add salt, light soy sauce, and mature vinegar.

8. Heat the wok, add sesame oil, and fry the pepper until fragrant.

9. Take out the peppercorns and pour the hot oil into the basin. It will make a sizzling sound.

10. It is best to sprinkle a few drops of sesame oil and mix it with chopsticks.