1. Wash the potatoes, peel them and cut them into strips, then soak them in water for ten minutes, pour out the water, sprinkle the right amount of salt, and marinate for 10 minutes. Choose the big potatoes as much as possible.
2. Heat oil in a pan, pour in potato strips with controlled moisture, and fry until golden brown.
3. Set aside the fried potato chips for later use.
4. Use the oil from the fried potatoes, reheat the oil to 60% heat, and pour in the pepper, star anise, and yamana.
5. Pour in ginger and garlic and continue to fry until fragrant.
6. Pour in the dried chili section, stir fry at a speed, do not fry for a long time, it is easy to paste, chili according to personal preference.
7. Pour an appropriate amount of water into the pot, simmer on a low heat, and bring out the flavor of chili.
8. When the moisture is about the same, add the onions and continue to fry.
9. Pour in a spoonful of light soy sauce and sauté the onions until they taste.
10. Pour in the potato chips that have been fried in advance and continue to stir fry.
11. Pour in a small amount of cumin powder, stir-fry evenly, and the pot will be ready to taste
12. You can start eating happily.
13. A dish that can be both a snack and a meal.
