Cooking Steps

1. 

   Step1:There are many seasonings. But they are common. Rich seasonings are also the secret of Chengdu cuisine

2. 

   Step2:A wolf tooth potato knife is also a special wave shaped knife to cut out the shape of a wolf toot

3. 

   Step3:Peel and slice potatoes, soak them in water and remove starch to ensure crisp taste of potatoe

4. 

   Step4:Start the oil pan. Heat it to 70% heat. Add the potato chips. Keep it on medium heat and fry for 4 minutes. You can use chopsticks to break it and start the pan

5. 

   Step5:Next, put (order must not be disordered) soy sauce in order Zero point five Spoon. Vinegar One point five Spoon, ginger and garlic water, 2 spoons, chicken powder, 1 spoon, sugar, 1 spoon, salt Zero point two Spoon. 1 tsp of Chinese prickly ash, 1 tsp of cumin, 1 tsp of oil chilli, 1 tsp of sesame oil, sprinkle a little green onion, coriander, sesame oil, mix wel

6. 

   Step6:The Langya potato, which is popular in the streets and lanes of Chengdu, is ready

7. 

   Step7:Guoba potatoes are for the taste of burnt, fragrant, soft and glutinous. This time, potatoes must not be peeled or soaked. Cut the hob directly into the oil pan.

8. 

   Step8:Keep frying on medium heat for about 14 minutes. Wait until the potato floats. The skin is yellow and wrinkled. Chopsticks can easily pass through and out of the pot.

9. 

   Step9:Put soy sauce in the same order Zero point five Spoon. Vinegar One point five Spoon, ginger and garlic water, 2 spoons, chicken powder, 1 spoon, sugar, 1 spoon, salt Zero point two Spoon. Pepper powder 1 spoon cumin powder 1 spoon. Dry pepper 1 spoon. Sesame oil 1 spoon. Sprinkle a little onion, coriander, sesame and stir evenly. The difference between the two is that the oil pepper is replaced by dry peppe

10. 

    Step10:It's finished with spicy potatoes that are crispy and sticky. It's more delicious than the crisp and refreshing potato