2. Steam in a pot for 7 minutes and put it in a container for later use.

3. Add 20 grams of corn starch, 3 grams of chicken essence and a proper amount of salt to the shredded potatoes that are not hot, and stir them evenly into a paste.

4. Place the stirred mashed potatoes on the chopping board, press them to a skin shape about 1 cm thick by hand, and cut them into 3cm pieces with a knife.

5. When the oil is heated to 70%, add the formed mashed potatoes and fry until both sides are golden.