material

Potatoes, salt and black pepper

method of work

1. After peeling potatoes, cut them into filaments. My knife skills are poor, so I planed the filaments with tools. No need to wash, so as not to wash off the starch.

2. Sprinkle appropriate amount of salt, mix well and marinate for 10 minute.

3. Pour off excess water

4. Grind black pepper.

5. Pan (preferably non-stick pan), apply a layer of oil, spread the potato shreds all over the pan, spread them as tightly as possible, and compact them slightly; Fry on medium heat until it is set, then turn to low heat and pour some oil along the edge of the pot.

6. Shake the frying pan, and turn the potato chip cake over when it can move. Take a dish slightly smaller than the pan and buckle it upside down. Hold the bottom of the dish in one hand and pick up the frying pan in the other. Conversely, slide the potato chip cake back into the pan to complete the turning.

7. Sprinkle a little oil along the edge of the pot, fry it on low heat until golden and crispy, pour it on kitchen paper, and absorb the excess oil.

8. Eat it while it's hot, it's more crispy.