1, potatoes are peeled and washed, and the places with potato eyes should also be shaved clean, and then cut into the thickness of 1 cm, and then cut into potato chips with a thickness of 0.5 cm. This thickness is for reference only, and you will be experienced if you do more, or the thickness can be according to your personal preferences.

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

3. Add 150ml aged vinegar to boiling water in a pot and then add 30g salt.

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

5. Prepare a basin of cold water while cooking potatoes, and put the scalded potato chips into the cold water, which is called supercooled river, so that the potato chips can be cooled immediately, so that the potatoes will not be overcooked due to the temperature.

6. Soak until it cools. Remove the potato chips and drain the water. Find a bigger vegetable basket to spread the potato chips, dry them in the sun, and the water will be dry. Never dry them into dried potatoes.

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

8. Hot oil in a pan. After hot oil, try a potato chip first. If the potato chip can swell immediately, it proves that the oil temperature has reached the temperature where 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.