Select fresh, disease-free pests, potatoes weighing 50 to 100 grams each. Wash them in 20% white alkali water. Stir with sticks, make them peeled, pick up and rinse, and drain. Cut into 1 to 2 mm thick slices, and then immediately immersed in clean water to wash away the starch, and finally put the washed slices into boiling water and cook until the eight mature, then pick up the drying, and drying to a pressure that is broken is appropriate. After the potato chips are dried, they are fried in boiling sesame oil or peanut oil. When frying the potato chips, the oil should be put in more. When it is fried, stir it gently with a colander. When it is golden brown, pick up the drained oil and pour it into the previously melted sugar (the sugar is usually added to the sugar in the pan with a small amount of water in the pan) and keep shoveling. Slowly bake under low heat in the pan to form a transparent film of sugar on the surface of the potato chips. After it is completely cooled, it can be packaged and can be listed after sealing.
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