1. Peel and wash two potatoes.
2. Cut into thin slices and soak in clean water for ten minutes to wash out the excess starch.
3. Chop garlic and green pepper and set aside.
4. Pour clean water into the pot, and the potato chips will be added later. Do not cook for three minutes for too long, as it will rot if it is too soft. Because potatoes are not tasty, you can add a little salt when you cook them.
5. Potatoes are cooked and served on a plate.
6. All the seasonings except Laoganma flavored tempeh, stir well.
7. Pour the sauce on the potatoes.
8. Put a little rapeseed oil in the pot, turn to low heat when the oil is a little warm, pour in Laoganma-flavored beans and stir fry.
9. Pour in garlic and green pepper, stir fry and sprinkle with white sesame seeds.
10. Pour the fried ingredients and oil evenly on the potato chips. To taste delicious, half an hour in advance. Let this seasoning penetrate the potatoes to taste better.
Tips:The thickness of this potato cut directly determines the success or failure of this dish. It should not be too thin. If it is thin, it will rot too thick when it meets water. It will not be easy to cook. So control this potato when you cut it.
