Hello, my experience in stir-frying shredded potatoes is that, first of all, the shredded potatoes should be cut carefully and evenly, and never soaked in water, otherwise the starch will be washed away and the stir-fried shredded potatoes will not taste good. Then, pour the oil that just doesn't fill the bottom of the pot, and then pour in the shredded potatoes when the oil is high (you can't pour too many shredded potatoes at a time, and you won't be able to stir them up). Quickly spread the shredded potatoes into pancakes with a spatula and sprinkle with pepper powder and salt. When the shredded potatoes are glued together, they can turn over. Fry both sides golden, sprinkle with a little chopped green onion, and take out the pan, and it will become a delicious dish of dried shredded potatoes! Dry-fried shredded potatoes have crispy edges and the softness of potatoes in the center. It's really delicious! It is worth noting that the fire must be well controlled. If the fire is too big, it will cause the potato to be endogenous. If the fire is too small, the water will not be crisp enough before it evaporates. Therefore, medium fire is generally used.