1. Prepare a fresh potato. We peel it and clean it.
2. Cut it in half in the middle. Then use a wave knife to cut it into thin slices. Soak in clean water for five minutes to wash away the starch.
3. Heat up the oil in the pan, turn to the lowest heat, pour in the potato chips and fry until until. At this time, we chop the pickled peppers into small pieces for later use.
4. Fry the potatoes slightly yellow on both sides, and set aside. Keep oil on the bottom of the pot
5. Put chopped peppers in the pot and stir fry until fragrant.
6. Leave 1/3 of the chopped peppers in the pot, and the rest from the pot for use
7. Add Lao Gan Ma and stir-fry to get the red oil.
8. Add potato chips and stir fry evenly. Put light soy sauce, add sugar and continue to stir fry.
9. Add five-spice powder and barbecue powder to increase the fragrance, or leave it alone.
10. Put some vinegar before the pan and stir fry evenly. Add a little white sesame seeds. Add the remaining chopped peppers and stir evenly when eating. Hot and sour and refreshing.
Tips:The potatoes must be cooked and fried, not blanched, and the vinegar must be put on last Those who don't like Lao Gan Ma can use Pixian Doubanjiang instead.
