Sticking to your spatula are the starch paste separated from potatoes by heating when frying shredded potatoes, the sundries stuck in the micro-cracks of the pan surface due to the denaturation of the starch paste, and the paste starch produced by the blackening of the paste itself by heating. The main reason is that your heat is not strong enough, the shredded potatoes have been put in the pot for too long, and your cooking action is not fast enough. Because these burnt starches are very sticky and will "solidify" at high temperature, it is certainly not easy for you to clean them up. But if you soak the shovel, it won't be so difficult to clean it up. These things are basically harmless, and the ingredients are basically the same as those of sesame cakes. Please rest assured. To avoid this phenomenon, the key is to make all preparations before frying and put the used ingredients on the hearth; The fire should be big and fast. Don't worry at this time to prevent burns. Although it is a way to put vinegar, what if people don't like vinegar? Therefore, the key is to act quickly, and fire is only the solution. What this dish likes best is the delicious taste of shredded potatoes when they are just cut. If the action is too slow, it is not fried shredded potatoes, but half-cooked shredded potatoes. Stir-fried shredded potatoes are unremarkable and worthless, but they are compulsory courses in many chef schools. It can be seen that this requires skill and temperature. By the way, I forgot to tell you one thing. Stir-fried shredded potatoes should not be seasoned, so as not to affect the flavor. Lonely mountain man