Potatoes are washed, peeled and cut length-wise into even slices. (I personally prefer to use a knife, because it brings out a better flavor, but you can also grate them. In which case, you can skip step 2.)
Spread the potato slices out flat, and begin to cut into strips.
Fill a bowl with water and gently toss to rinse off excess starch, this will make the potatoes crispier.
After a few minutes of rinsing, empty the water, refill and repeat the process.
Slice all the peppers thinly. If you would like it to be less spicy, you can remove all the seeds.
Fill a pot with enough water to cover the potatoes, add the white vinegar, bring to a boil, add the potatoes, and boil for a few minutes. This will make the potatoes crispier also.
Add the appropriate amount of oil into the pan and pour in three types of chilli peppers. Stir in the potatoes and toss together.
Add salt, mix together. (Don’t stir-fry for too long, or the potatoes will become mushy. If you like a little more of an acidic taste, drizzle a small amount of vinegar along the side of the pot and toss together).
After everything is tossed and cooked to your liking, it is ready to serve!