2 new potatoes, 2 parsley, 4 teaspoons of salt 1, a little spiced powder, 5 prickly ash, dried red pepper1piece, and proper amount of edible oil.

method of work

1. Wash the soil on the surface of the new potato with clear water, and rub it along the potato skin with the nail end of the fingernail.

2. The potato skin is easy to be removed.

3. Peel the potatoes and cut them into filaments with a knife

4. Prepare a bowl of cold water, and put the shredded potatoes into the water to wash away the surface starch (Huixin's intimate suggestion 1: soak the shredded potatoes in cold water to prevent the starch on the potato surface from being oxidized by air and prevent the potatoes from turning red).

5. Put water in the pot and bring it to a boil. Add shredded potatoes and cook for about 2 minutes (Huixin's intimate suggestion 2: Don't cook shredded potatoes for too long, and the potatoes won't be crisp for too long)

6. Blanch the shredded potatoes until the taste just appears soft, drain the shredded potatoes and let them cool with cold water (Huixin's intimate suggestion 3: Too cold can ensure that the shredded potatoes taste more crisp)

7. Put the supercooled shredded potatoes into a bowl and add 1/4 teaspoons of salt.

8. Sprinkle appropriate amount of spiced powder.

9. Pour an appropriate amount of cooking oil into the wok, add pepper granules and dried red peppers, and stir-fry until the color changes and the fragrance is obtained, thus obtaining spicy oil.

10. Pour the spicy oil on the shredded potatoes while it is hot.

1 1. Wash coriander and cut into pieces.

12. Put the parsley section into shredded potatoes and stir evenly with chopsticks (Huixin's intimate suggestion 4: Seasoning and matching ingredients can be changed according to your own preferences, such as changing parsley into shredded peppers, adding Chili powder or Chili oil to the seasoning, etc.)