1 Boil the potatoes until they can be pierced with a bamboo skewer;

2

Cut them into hob pieces;

3 Pour cold oil into the hot pan, add potato pieces;

4

Slowly fry the potatoes over medium heat until the surface is golden brown and crispy;

5 Cut the mustard into small pieces , cut chives into chopped green onions;

6

Add salt, chicken essence, chili powder, five-spice powder, sesame oil, mustard and chopped green onions to the potatoes and mix well.