1, stocking: potato flour 70% (after 60 mesh sieve, wok fry until there is a scent pan out), 14% chili powder (after 60 mesh sieve back), 10% sesame powder and pepper 2% ( Wok stir fry scent and reserve), salt 3%, sugar 1%.
2, spices: the above raw materials plus appropriate amount of high-quality soy sauce into a spicy wet material, and then placed in a forming mold pressed into various shapes of wet sheet, dry surface moisture.
3. Frying: The spicy slice is put into a boiling oil pan and fried. When the surface is slightly yellow, the pan is cooked, and the package is sold after cooling.