1. Potato slices are blanched.
2. Mince the ginger and garlic and set aside.
3. Cut dried chili into sections and set aside.
4. Cut the oily residue and spare some tempeh!
5. Start the pot and burn the oil, the watercress, the oil residue foam, and the tempeh and stir fry together!
6. Add blanched potato chips, stir fry and add ginger and garlic froth.
7. Chicken bouillon, seasoning with salt, sprinkle with chopped green onion, and serve perfectly!
Tips:Add the ginger and garlic frying potato chips halfway to make the potatoes more fragrant!
