1. Prepare a potato sliced into thin slices
2. Steamed in the pot
3. Mashed into mashed potatoes
4. Put 3 tablespoons of potato starch
5. Add salt, chicken essence, thirteen incense and mix well with a spatula
6. Make a smooth and non-sticky dough
7. Spread the cutting board and roll it out into 1 cm pieces
8. Cut into one-centimeter strips
9. Rub it slightly with your hands
10. Deep fry at 60% of the oil temperature
11. Deep fried until golden light fished out
Tips:Because the water content of potatoes is different, the addition of starch is based on the dough that can be synthesized.
