2. Peel off the potatoes, clean them, cut them into chips first, and then cut them into filaments. The filaments should be cut as thin as possible and evenly, so as to avoid that some potato shreds have been fried soft and some potato shreds have not been broken.
3. Put the shredded potatoes into the filter screen, soak them in clear water, wash off the starch on the surface, and then drain the water.
4. Seed the green pepper and red pepper separately, wash them and cut them into filaments.
5. Put cold oil in a hot pot, pour in shredded green pepper and shredded red pepper, and fry for about 1-2 minutes.
6. Pour in shredded potatoes, stir fry over high fire, add two spoonfuls of vinegar, two spoonfuls of soy sauce and one spoonful of salt, and stir fry evenly.
7. Stir fry until the potatoes are cut off, immediately turn off the fire and add a little chicken essence to serve.