Step 1

Finely shred the potatoes. Add enough water in a large bowl. And then soak the potato shreds in the clean water. This helps to remove the extra starch in the potato so the shreds can keep a crisp texture and they will not sticky to the wok in stir frying process.

Step 2

In a wok, heat 2 tablespoons of oil over dried red pepper and Sichuan peppercorn over slow fire until aromatic and slightly dark red. Add garlic to fry for 5-10 second until aromatic.

Step 3

Turn up the fire and place shredded potatoes in immediately , season with salt, sugar, sesame oil and light soy sauce. Then add fresh peppers and mix well.