1. Peel the potatoes and slice them into thin slices, about 1-2 mm, rinse the starch in the potato slices with water, and then soak them in water for a few minutes
2. Boil clean water in a pot, add an appropriate amount of salt, then add potato chips and cook for 2 minutes, then pick up the potatoes and set aside
3. Next, prepare the auxiliary materials, prepare a large clean soup bowl, add garlic, one tablespoon of cold vinegar, three tablespoons of light soy sauce, a small amount of salt, sugar, one millet pepper, half a spoon of Lao Gan Ma, and then add potato chips Sprinkle the chopped green onion and coriander and stir well, then put a proper amount of peanut oil in a separate pot to remove the dried chili section, fry the red oil on low heat, then pour into the potato chips and continue to stir evenly. Put it in the refrigerator for three hours to taste Better
Tips:It tastes better after freezing for three hours. The potatoes must be cooked, but don’t cook for too long or they won’t be crispy.
