If you want to make scattered but not rotten, sour, crisp and delicious shredded potatoes, you must do the following.

The first point is knife cutting. The shredded potatoes cut with a knife are uniform in thickness, angular and not easy to stick. Don't covet the convenience of wiping with a silk scarf.

The second point is washing. The surface of cut potato shreds is rich in starch, which is easy to paste when fried directly in the pot, so it should be cleaned.

The third point is to fry quickly. Stir-frying shredded potatoes for too long will lose its brittleness, and vinegar will easily volatilize, so make a quick decision.

Just remember these three points and you can make this refreshing appetizer in a few simple steps ~