Soft because the heating is too slow and the oil temperature is too low. When the oil smokes slightly for the first time, put the French fries in at one time. If the oil is low, put it one by one. Fry until it is yellow and thick, then take it out. When the oil in the pot burns blue smoke again, put the strips in the fire and fry them until the chips are completely black, then turn off the heat and take them out. The first time is deep-fried, and the second time is upright.