Peel and shred potatoes first, soak them in clear water for a while, wash off the starch on them, then drain the water, then cut coriander into sections, shred onions, remove seeds from red peppers, wash peanuts in advance, drain the surface water, and then fry them in an oil pan. As long as all the fried skins are cracked, they can be cooked.

Next, pour oil into the pot. The oil temperature is about 60% hot, turn the heat down, put the shredded potatoes in and fry for about 2 minutes. The fried potatoes are golden and crisp. Take them out for later use. Prepare a larger pot, add coriander, peanuts, onion, salt, sugar, balsamic vinegar and sesame oil, and stir well, then add the fried shredded potatoes and stir well, so that you can eat them on a plate.

It should be noted that:

First: first shred the potatoes, soak them in water for a while, and then wash off all the starch inside, so that the potatoes will not be oxidized and discolored.

Second: peanuts are fried in the oil pan, so they taste delicious, and shredded potatoes have to be fried in the pan. The shredded potato is fragrant and crisp.

Third: put onion, coriander and other ingredients into the vegetable mixing basin, first add seasoning and stir, and finally add shredded potatoes, so that a dish tastes crisp and greasy.