1, wash and peel the potatoes, cut into pieces and cover with plastic wrap, into the steamer to steam, millet chili with scissors cut into pieces.

2, frying pan into the oil, burned to 60% heat, into the potatoes with a small fire sauté, until the skin becomes browned, crispy. Pay attention to each side of the frying as much as possible.

3. When the potatoes are almost done frying, pour out the excess oil from the pan.

4, will be in addition to the onion and chili pepper, all the seasonings into the frying can be out of the pan, plate on the surface sprinkled with chopped green onion and chili on the surface can be eaten.

The best choice for potatoes is one with a high starch content, which will be crispy on the outside and soft on the inside, with a better texture.

Covering the potatoes with plastic wrap when steaming prevents water vapor from entering the potatoes, otherwise there will be too much water, and the frying will be dangerous with splashes of oil.

Be patient when frying potatoes, try to fry each side of the crispy, want it to taste good, you can not be lazy Oh

Small pepper and green onions in the plate sprinkled on the surface on the good, small pepper is more spicy, can not eat spicy can not put.

Note

1, do not peel the potatoes when cooking, otherwise there will be a lot of water, affecting the texture of the finished product.

2, pay attention to the potato pieces do not cut too broken, so as not to fry sticky.

3, fried potatoes do not need too much oil, a thin layer to cover the bottom of the pan can be.

4, frying potatoes do not flip, one side of the frying hardened and then flip.