1. Peel the potatoes and wash the soil. Don't wash them. Rub them into shreds and add the bittern for ten minutes.

2. Squeeze the water out of the shredded potatoes by hand.

3. Cool the oil in a hot pan. After the oil is warm, add the shredded potatoes and press hard. The thinner the shop, the better.

4. After spreading a big cake, fry it in medium and small fire, and you can gently shake the pot to prevent it from burning.

After four or five minutes, use a shovel to see if all the shredded potatoes are stuck together. If so, turn it over carefully, fry the other side, and take it out when cooked.