1. Peel and wash potatoes, cut into thin skins, and put them in a bowl.
2. Put it on the pot and steam it over high heat.
3. While hot, add salt, chicken essence and black pepper powder, and press the potato chips into a puree with the back of a spoon.
4. Add cornstarch in batches. The cornstarch of Ganzhiyuan is very fine and white, which is very good.
5. Each time you add cornstarch, mix well with a spoon.
6. Then knead it into a smooth dough with your hands.
7. Roll it into a dough sheet with a thickness of about 0.5 cm and press out the shape with a mold.
8. Brush the frying pan with oil, add the potato pie, and fry on medium-low heat until golden brown.
9. Turn it over and fry on medium and small heat until golden brown. Turn off the heat when it bulges in the middle.
10. Put it on the plate and enjoy it.
11. The color is golden and the taste is soft and waxy.
12. Very tasty.
13. Finished picture.
Tips:The water absorption of steamed potatoes is different. Corn starch can be added in small amounts and slowly until the dough does not stick to your hands.
