Stir-fried Shredded Potatoes

Peel the potatoes, slice them into thin strips, and spread them out.

Soak the shredded potatoes in water and add 1 level tablespoon of sea salt.

Let the potatoes soak for 5 minutes.

Thinly slice 30g of carrot.

Cut 1 Cheongyang chili pepper in half, remove the seeds, and thinly shred it.

After 5 minutes, lightly mix the potatoes and drain them in a colander.

Add the shredded potatoes to a pan, turn on the heat, and add two swirls of cooking oil.

Stir-fry over high heat for 3 minutes to let the moisture evaporate.

Lower the heat to medium, add 1/3 tbsp of salt and 2 pinches of raw sugar, and stir-fry.

Add the prepared Cheongyang chili pepper and carrot.

Continue stir-frying over medium heat until the colors look nice.

Add one or two tablespoons of water to prevent the potatoes from breaking and to keep them moist.

Turn off the heat and add half a tablespoon of sesame oil.

Sprinkle about half a tablespoon of sesame seeds and mix lightly.

Place on a plate, let it cool, and serve.