Wash the potatoes with steel wool and remove the skins.

It's cold on a cold day.

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Step 2 Then slice.

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Please ignore me.

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By the way, the more uniform the better for this slice, and the thinner it is.

It's best to have a grating board.

After cutting in step 3, do not rinse with water, just let the starch slurry sit on top of the potatoes.

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Then sprinkle the salt you just prepared to control the moisture in the potatoes, and light the fire in step 4!

Throw 2 peppercorns into the cold oil to test the oil temperature.

Turn down the heat.

Once the peppercorns are bubbling and the bubbles have basically dispersed, you can turn down the heat. Then pick up the peppercorns and put the fried potato slices in step 5 to the side of the wok. Generally, it doesn't matter if you see the potato slices floating on the oil.

When it bubbles and some areas change color, you can fish it out. Pick it up and tap the excess oil on the side of the pot. The hard ones are best.

If you like it crispier, you can fry it for a few seconds longer.

Step 6: Keep potato slices as big as eggs at 8-9 slices in the oil.

If you feel that the oil temperature is too high (it will change color after frying), you can add 1-2 more slices to lower the oil temperature. If you feel that the oil temperature is too low (one piece cannot float for a long time), you can slow down the speed of adding potato slices appropriately.

This is what it looks like after all the explosions in step 7.

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