Cut the Potatoes and carrot into shreds shape and soakit in water to remove the starch.
Heat up a pan to medium heat. Add 2 tbsp of oil and saute dry chilli.
Before dry chilli burnt add in carrot a while, then add potatoes (ensure the potatoes are drained)and saute until cooked but in crunchy texture.
Add salt, mushroom powder. Lastly put vinegar and sichuan pepper oil the stir 30 second and ready to serve.