1, fried shredded potato put dry chili, garlic, vinegar and other seasonings.

2, ingredients: potatoes, dry chili, garlic, green chili, vinegar, salt, monosodium glutamate, oil.

3, practice: peel the potatoes, cut into thin shreds, first rinse twice with water, and then soak in water for 5 minutes. Because the starch content of potatoes is very high, soaked in water, fried out will not be sticky, and will not stick to the pan. Cut the dried chili pepper and green pepper into julienne strips, and mince the garlic. Fish out the shredded potatoes in advance, drain and set aside. Add the bottom of the pan oil, boil to 60% hot, first dry chili pepper shredded into the pan slightly fried, and then put the minced garlic burst incense. Pour two tablespoons of vinegar into the pot, cook the flavor, add the shredded potatoes, green chili pepper and start stir frying. Stir fry on medium heat. Since the potatoes tend to stick to the pan, you need to turn the pan more frequently so that the potatoes heat up evenly. Sauté the potato shreds until they are broken, don't sauté them too thoroughly or they won't taste crisp. Add salt, monosodium glutamate (MSG), seasoned after, out of the pan on the plate can be.