Peel potatoes, wash them and cut them into filaments.

The shredded potatoes are soaked in the basin.

Put a few peppers in the oil pan, fry them until fragrant, and then take them out.

Take the shredded potato out of the water, dry it, stir-fry it in a pot until it is slightly transparent, clarify the water soaked in shredded potato, and pour off the starch water left at the top for later use.

Pour one spoonful of soy sauce, three spoonfuls of balsamic vinegar and one spoonful of sugar into the juice.

Stir well, add two spoonfuls of water to soak the potatoes.

Stir-fry evenly, add salt, season with chicken powder, stir-fry until the soup is thick and slightly dry, and take it out of the pot and plate it.

If you want to eat crispy food, reduce the amount of water and serve super meals.