• Peel the potato. 
  1 medium-sized potato
  

Cut the potatoes into shreds (julienne):

• First, cut the potatoes into thin slices, about the thickness of two coins.
  1 medium-sized potato
  
• Then spread the potato slices on the chopping board and slice into matchstick-thin strips. 
  1 medium-sized potato
  
• Put the cut potato shreds into cold water, with enough water to cover the potatoes while you prepare the other ingredients. This removes the excess starch of the potato, for better results when cooking. 

  This is a trick that my sister taught me. When I cook with my sister, I like to cut the cooking ingredients in advance. If you chop a potato, but you have other things to do and you leave the potato sitting out, its surface will quickly oxidize and darken. If you soak the potato in water while working on other tasks, it will retain its color. 
  1 medium-sized potato
  
• Cut the dried chili and green onions into small pieces, and chop the garlic into chunks. 
  4-6 dried cháotiānjiāo chili peppers, 2 scallions, 2 cloves garlic
  
• After heating the wok or skillet, add the oil, fry the Sichuan peppercorns to season the oil until you smell their aroma, then scoop them out and leave the oil in the pan. 
  2 tbsp oil for deep frying, 1 tsp Sichuan peppercorns
  
• Add the dried chili, and garlic to the wok or skillet and stir-fry on high heat until you smell their aroma. Stir quickly to avoid burning. 
  4-6 dried cháotiānjiāo chili peppers
  
• Add the shredded potatoes and stir-fry.
  1 medium-sized potato
  
• Add the white vinegar and continue to stir-fry evenly to avoid burning.  
  1/2 tsp Baoning vinegar
• Add salt and black pepper to season, stir-fry evenly.  When the potatoes are turning golden and nearly finished cooking, add the green onions. 
  salt, black pepper, ground
  
• After stirring in the green onions, remove the wok from the heat and transfer to a serving dish. 
  2 scallions