2. After all the potatoes are shredded, put them in a cold water basin and add a little white vinegar to prevent the potatoes from oxidation and blackening.
3. Then wash it by hand, wash off the excess starch inside, control the moisture, and put it on the plate for later use.
4. Next, cut some ingredients, seed a green pepper and cut it into shredded green peppers.
5. Half the shallots are cut into oblique slices, and a small piece of ginger is cut into ginger slices and put into the basin.
6. Cut the garlic into garlic slices, and then cut the dried red pepper into sections for later use.
7. Add water to the pot and bring to a boil. After the water boils, add shredded potatoes, turn them over several times with a spoon, blanch them 10 second and take them out.
8. Put it in a cold water basin to cool, which will make the taste of shredded potatoes more crisp.
9. Add some cooking oil to the pot. When the oil is hot, add onion, ginger, garlic and dried red pepper and stir-fry until fragrant.
10, then pour in shredded potatoes and stir fry quickly 10 second.
1 1, start seasoning, add 3 grams of salt, 2 grams of chicken essence, and cook 5 grams of white vinegar from the pot.
12, pour in the shredded green pepper, continue to stir-fry for 30 seconds, melt the seasoning inside, stir-fry the green pepper until it breaks, then turn off the fire and put it on the plate.