1. Peel the potatoes and cut them into .4cm thick shreds. After rinsing, pour them into a colander to drain the water. 2. Add salt to the shredded potatoes, sprinkle dry starch after stopping evenly, and mix with chopsticks until a layer of starch is evenly coated.

3. Place a clean pot on a high fire, pour salad oil, and when the oil temperature reaches 6%, add shredded potatoes and spread them with chopsticks. Fry until the color is light yellow, and the water vapor will be drained when it is dry.

4. Return the pan to the stove, add the onion, shredded ginger and dried Chili, stir-fry the shredded potato, refined salt and monosodium glutamate until monosodium glutamate turns into monosodium glutamate, sprinkle with pepper powder, pour in red oil, turn it over for a long time, and put it on the plate.