Accessories: celery 35g, coriander 5g.

Seasoning: vegetable oil 100g salt 3g pepper1g.

Food practice editor

1. Wash taro skin and cut into pieces.

2. Select, wash and cut parsley and celery for later use.

3. Wash the potatoes with skin, add water to the pot, bring them to a boil, cover the pot and cook until the potatoes are soft (don't overcook them, lest they break when frying).

4. Cool the cooked potatoes, peel them and cut them into small slices for later use.

5. Put vegetable oil in the wok and heat it on the fire. First, put in a thin layer of cooked potato chips and keep turning the wok to make the potato chips turn in the wok.

6. When one side is golden, turn it over. At this time, add taro, celery powder and coriander powder and continue to rotate, then sprinkle salt and pepper evenly.

7. Then turn the potatoes over. When both sides are golden yellow, the taro smells fragrant and can be shoveled into the plate.