In summer, eating crispy potato shreds, the corners of the mouth will rise.
Material
| potato | 1 |
| Zanthoxylum bungeanum | 5 shells |
| salt | The right amount |
| vinegar | The right amount |
| shallot | 1 |
Wash the potatoes, then peel them, shred them, rinse the water to blow the starch, then blanch the water and cool.
Peel the shallots and chop.
Put oil in the pot, then add peppercorns, stir-fry, then add green onion, pour the oil on top of the potato shreds, and then add the appropriate amount of salt and vinegar.