The first step, no matter what I do or what ingredients I use, I must choose the one with high value. Therefore, I must also choose potatoes with good appearance and well-proportioned posture. After the potatoes are selected, I will rinse them with clear water to wash off the sediment on the surface, then peel them off with a peeling knife, rinse them with water, cut them into thin slices with a knife, put them on a plate and steam them in a pot for 15 minutes.
Step 2, there is some water in the steamed mashed potatoes, pour out the water, press it into mud while it is hot with a spoon, press it carefully, add sugar, stir it with chopsticks until the sugar melts, pour glutinous rice flour into the mashed potatoes several times, stir it with chopsticks while tilting, stir it into large pieces of flour, and then knead it by hand until there is no dry flour.
Step 3: Knock the eggs into a big bowl, break them up with chopsticks to make egg liquid, then pour the bread crumbs into the big bowl, knead the kneaded mashed potatoes into a dough the size of a ping-pong ball by hand, flatten them by hand, roll them in the egg liquid, then throw them into the bread crumbs and run around, so that the bread crumbs are evenly covered with bread crumbs, and press them by hand to make them firmly stick to the bread crumbs.
The fourth step, according to this method, fry them in turn, heat them with an electric baking pan (pan is also acceptable), then add the crisp in turn after the oil is heated, fry them with low fire, fry them to the bottom, turn them over again, fry the other side, make them to the bottom, turn them over again, and turn them over several times until the two sides are golden, the crispy noodles swell up and the potato cake is cooked.