Potatoes are washed with a steel wool ball and rubbed to remove the skin. Cold day, cold....

Step 2

Then slice. Please ignore my knife work eight. By the way, this slice, the more uniform, the better, thinner. Ideally, you should have a spatula.

Step 3

Don't rinse with water after slicing, let the starch slurry on top of the potatoes. Then sprinkle the salt, let the potatoes control some water out,

Step 4

Start the fire! Throw 2 peppercorns into the cold oil to test the oil temperature. Turn down the heat. Pepper particles from bubbling to bubbles basically scattered can turn off the fire, and then pepper particles fished up

Step 5

Fried potato slices to the side of the frying pan clip, generally see the potato slices floating in the oil on the surface of the surface of the not much bubbling, localized areas of the discoloration, you can fish, clip up the side of the pan knocked excess oil, the best of the hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard, hard. If you like crispy, you can fry them for a few seconds more.

Step 6

Potato slices as big as eggs while in the oil to keep at 8-9 pieces. If you think the oil temperature is too high (it will change color), you can put 1-2 more slices down to lower the oil temperature, and if you think the oil temperature is too low (half a day can't float a slice), you can slow down the speed of putting potato slices appropriately.

Step 7

All fried is this way.