1. Ingredients: 1 potato, 1 tablespoon chili powder, 1 tablespoon chili oil, 1 tablespoon garlic oil, 1 tablespoon chopped peanuts, 1 tablespoon sesame, appropriate amount of coriander, appropriate amount of green onion.

2. Cut the potatoes: Peel and cut into pieces, rinse with water, wash off the surface starch and dry.

3. Don’t cut it into too big pieces, otherwise it will be difficult to fry; don’t cut it into too small pieces, otherwise it will become French fries.

4. Fried potatoes: Heat the oil until it is 80% hot, then add the potatoes and turn to low heat.

Stir to prevent them from sticking together and fry until cooked.

5. 80% hot means there is smoke coming out of the surface.

High oil temperature can quickly fry a layer of crispy skin on the surface, which makes it less likely to eat oil.

Because potatoes are not easy to fry, they need to be fried slowly over low heat to prevent them from burning.

You can use chopsticks to check whether it's done or not.

Drain the oil after frying.

6. Re-fry: The second time you re-fry, the oil temperature should be higher.

After heating the oil, add the potato cubes, fry for ten seconds and remove quickly.

7. Usually re-frying is done to make the food crispier and less likely to soften.

With the help of tools like leaking nets, it is more convenient to explode things.

8. Seasoning: Drain the fried potatoes and put them in a bowl. Pour in 1 tablespoon each of chili powder, chili oil, chopped peanuts, sesame seeds, and half a tablespoon of garlic oil.

9. Hu spicy oil is an oil fried with chili peppers and Sichuan peppercorns, with a spicy flavor; garlic oil is fried oil with minced garlic.

When frying this type of oil, keep the oil temperature low and fry slowly until fragrant.

The chili pepper in the chili oil and chili noodles here is Qiubei chili from Yunnan. This chili has a strong aroma and is very suitable for making chili oil and chili noodles.

10. Stir: Let each piece be coated with seasonings.

11. Plate: Sprinkle chopped green onion and minced coriander on the last surface.