1. The potatoes are rubbed into filaments with a grater.
2. Soak the potato shreds with clean water, remove the potato shreds, and control the water. The starch in the basin settles down, drain the water on it, and the remaining starch can be used when cooking.
3. Sprinkle a little salt in the potato shreds and stir evenly. After a while, a little water will come out of the potato shreds and grate the water.
4. At this time, the potato shreds have become soft, add an appropriate amount of starch, and mix well.
5. Cinch the potato shreds into small balls. (There will be a lot of starch left in the end, it can be used for cooking when collected)
6. Fry in the frying pan until golden, control the oil, and serve. Serve with tomato sauce.
