Nowadays, shredded potatoes in restaurants outside are cut and run in water to remove the starch, so they taste crisper. I still like to chop the potatoes right away and keep the starch in the potatoes, so that the fried shredded potatoes will be soy-flavored, especially when fried with pork oil.

1 Cut the potatoes into shreds, do not soak them in water

2 Crush the garlic with a kitchen knife, do not mince it

3 Heat the iron pan, add pork oil, oil There should be more, otherwise the potatoes that have not been starched will easily stick to the pan.

4 Add the shredded potatoes and stir-fry for 1 minute, add garlic, chopped green onion and salt and continue to stir-fry

5 Shredded potatoes The place of production is different, and the stir-frying time is also different with different heat. You need to do it twice and control it. Add a little light soy sauce and stir-fry four or five times before you can start the pot. The fried shredded potatoes should be "glutinous" and cooked. Transparent.

I like this kind of potato shreds, but some people may not like it. It depends on the individual. I am just sharing