Slice it finely and thinly. You can use a chopping knife. Instead, you'd better use a thinly sliced knife.

Wash the shredded potatoes in cold water, rubbing the noodles in the same way as removing the starch.

Then blanch it slightly in boiling water. Please blanch it a little bit. Blanch for 10 to 20 seconds. Also, strain it through a sieve and put it in cold water. For crunchy texture.

Cut chives into similar sizes as potatoes.

Grease a heated pan and add peperocino or rat dung peppers to make chili oil. If you stir-fry the peppers to a certain extent, take out the peppers.

If it smells spicy, stir-fry the potatoes first. Stir-fry quickly over high heat.

Add chives and stir-fry them. It's going to be made quickly, so you can put it in all at once.

Crush the red pepper and stir-fry it together. It is to give a spicy scent and taste while stir-frying it together, not oiled. This is not the pepper you used to make chili oil~~~ I took out the peppers I used then. Don't forget that I added a new pepper when you stir-fry it~~

Season it with salt.

And the important point!!! It's choppy powder. If you have choppy grains, you can add them when you first make chili oil, stir-fry them, and then take them out with chili peppers. It's called Huaziao in China. When you eat hot pot, the unique scent is Huaziao. Why is it choppy powder that goes into chueotang. If you have choppy powder, put it in later and stir-fry it together.

It's completely ready-made Chinese home-style stir-fried potatoes.