8.Put the cut potato shreds in a basin, rinse the starch in the potatoes with cold water,
9.Put water in the pot, put the shredded potatoes in the pot and bring to a boil, boil the pot for 40 seconds, pour out the water and set aside
10.Put together the chili peppers, garlic slices and chopped green onions to prepare all the seasonings for this dish
11.Put oil in the pot, add chopped chili peppers, chopped green onions, and garlic slices and stir-fry until the aroma of the chili peppers and chopped green onions is released.
12. Add in the shredded green and red peppers, stir-fry for about ten seconds, add in the shredded potatoes, add seasonings, salt, monosodium glutamate, chicken essence, and other ingredients.Stir-fry Gu Yipin Xian evenly, add rice vinegar ten seconds before taking out of the pot,
13.Just It’s ready to be plated and served
Tips
When boiling shredded potatoes, you must pay attention to the heat.This is to cook all the different thicknesses uniformly.Don’t fry green and red peppers for too long.You need to allow time for adding seasonings to the shredded potatoes, otherwise they will Overheating, when adding vinegar to the pot, be sure not to pour it directly onto the shredded potatoes, but pour it on the side of the pot.Spreading the shredded potatoes directly will make the shredded potatoes sour, and pouring it on the side of the pot will cause a chemical reaction with the high temperature, giving it a vinegary aroma.It’s not particularly sour, so remember
