1. Peel potatoes with a peeler, then rinse them with running water, slice them first, and then cut them into filaments. If the knives are not good, you can wipe them into filaments with silk scarves. Our family still prefers to cut into silk directly with a knife. The shredded potatoes from the shredder are too thin, and the taste is soft but not crisp.
2. Soak the cut potato shreds in clear water for a few minutes, then rinse them twice with running water to rinse off all the starch on the surface of the potato shreds. This step is very important. The shredded potatoes should be soaked in water, not directly blanched. The shredded potatoes soaked in water are crisp and delicious.
3. Cut green peppers into shredded green peppers, red peppers into shredded red peppers, garlic cloves into minced garlic for use, and dried red peppers into small pieces for use.
4. Prepare a small bowl, mix a little secret juice, add 2 tablespoons of light soy sauce, 1 tablespoon of ground sesame oil, 1 tablespoon of balsamic vinegar, half a spoonful of sugar and salt, and then stir well with a spoon.
5. Boil water in the pot. After the water is boiled, add shredded potatoes, shredded green peppers and shredded red peppers, blanch for 20 seconds, then take out, and then quickly pass cold water.
6. After the shredded potatoes are cooled with cold water, put the dried water on the plate, pour in the secret juice that has just been adjusted, then put in the dried pepper section and set aside for later use.
7. Then start another pot, pour a proper amount of peanut oil into the pot, add a handful of peppers, oil on a small fire, and smoke. You can turn off the fire when you smell the thick pepper. Then take out the pepper and pour the pepper oil on the dried red pepper segment to stimulate the fragrance of the dried red pepper. Stir quickly with chopsticks and plate.