The first is the choice of ingredients, the second is the exquisite shredding, and the other is to put vinegar first, or later, and when to put salt. These are all exquisite, and the wrong operation of each step will affect the fried effect.

Don't choose potatoes with white flesh, because they are only suitable for stewing, so the first step is to choose the wrong materials, and then the following operations can't make delicious shredded potatoes.

When the shredded potatoes are fried in the pot, the best standard is the thickness of the matchstick. If it is too thin, it is easy to stick to the pot. Just cut it evenly. When cutting the shredded potatoes, you must put it in a clear water basin, otherwise the potatoes will easily change color. The shredded potatoes must be watered more than several times. The standard is that the water is clear and the starch can't be seen, otherwise it will stick to the pot when frying.

Another key point is that the salt must be put later, because the shredded potatoes will be soft and affect the taste if put early. Add a proper amount of salt before taking out of the pan, add some coriander, then stir-fry evenly, take out of the pan and serve.