1, peeled potatoes, cleaned, and shaved where there are potato eyes, then cut into the thickness of about 1 cm, and then cut into potato chips with a thickness of 0.5 cm. This thickness is for reference only, and you will have experience if you do more, or the thickness can be according to your personal preference.

2. Soak the cut potatoes in cold water for about half an hour, pour off the water and rinse again to remove starch.

3. Add 150ml mature vinegar and 30g salt to the pot to boil water.

4. Put the cut potato bar code into the pot and scald it slightly. It takes about 40 seconds to scald potatoes. If it is scalded for too long, it will lose its strength, so that the potatoes used for frying later are not crisp.

Prepare a pot of cold water when cooking potatoes, and put the scalded potato chips into the cold water, which is called supercooling river, so that the potato chips can be cooled immediately and the potatoes will not be overcooked because of the temperature.

6. Soak until it cools. Take out the potato chips and drain. Find a bigger vegetable basket to spread the potato chips, dry them and the water will dry. Never dry them to make dried potatoes.

7. After drying the water, put the potatoes in the refrigerator. When you want to eat, you don't need to thaw them. After directly heating with oil, fry the potato chips directly in the pot until golden brown.

8. Hot oil in the pot. After hot oil, try the potato chips first. If the potato chips can swell immediately, it proves that the oil temperature has reached the temperature at which French fries can be made. If the oil temperature is not enough, you have to continue heating.

9. Fry the French fries until golden brown, remove and drain the oil.