Fried shredded potatoes is estimated to be the most common dish made by the people all over the country. It is also a classic national dish. However, the more simple a home-made dish, it is not easy to do well. Many food friends have said that frying shredded potatoes really tests cooking skills. Otherwise, it is fried soft and dull, and often sticks to the pot. In fact, as long as you master these two tips, the fried potato silk looks better than the hotel chef. It tastes fresh and crisp without sticking to the pot. Remember three points: first, soak the silk for a moment to remove the excess starch. After the starch is cleaned, it will not stick to the pot. Second, stir fry quickly over high fire and start the pot within 4 minutes after putting it into the pot. Fried for too long, soft dada taste is not good. Third, drop a few drops of rice vinegar before coming out of the pot. Rice vinegar makes the potato silk bright in color and fresh and crisp in taste.


1 potato
Right amount of round pepper
1 red pepper
2 garlic cloves
Proper amount of salt
Proper oil
A little rice vinegar


Step 1
Prepare the ingredients

Step 2
Beat the garlic petals flat, peel and shred. Wash and shred the round pepper and millet pepper respectively

Step 3
Peel the potatoes and scrape them into shreds. Soak the shreds in water for a while

Step 4
Pick up the drained water

Step 5
Hot pot. Pour in some oil and saute minced garlic until fragrant

Step 6
Add shredded pepper and stir fry for a while

Step 7
Pour in shredded potatoes and stir fry over high heat for 2 minutes

Step 8
Add shredded red pepper and stir well

Step 9
Add salt and mix well

Step 10
Turn off the heat, drop a few drops of rice vinegar, stir fry evenly, and then start the pot