1, ingredients: potato 1 piece, carrot 1 root, 200g mung bean sprouts, appropriate amount of coriander, appropriate amount of garlic and appropriate amount of dried pepper.

2. Peel and shred potatoes, shred carrots, cut parsley, mince garlic and cut dried peppers into sections for later use.

3, boil a pot of water, first put the carrots in the pot for 30 seconds, then put the mung bean sprouts and shredded potatoes in the pot for 1 minute.

4. Put the blanched three silk in cold water for later use.

5. Put 1 spoonful of salt, half a spoonful of chicken essence and half a spoonful of sugar into the basin and mix well, then put the minced garlic into it.

6, pour a little oil into the pot, when the oil temperature is 50% to 60% hot, put the pepper segments into the pot and stir-fry the fragrance.

7. Pour the pepper with oil on the minced garlic.

8. Put the parsley section into the basin, then pour in 3 spoonfuls of white vinegar and a few drops of sesame oil. Finally, mix well and serve on the plate.