1. 1. Slice the potatoes, make them a little thicker, boil them in hot water for 2 to minutes, remove the dried water
2. 2. Heat up the pan and fry until golden brown, remove it (the frying time can be slightly longer, about 3 to 5 minutes)
3. 3. Onion, garlic, diced onion, dried red pepper
4. 4. 1 spoon of light soy sauce, half a spoon of oyster sauce, a little salt, add a little water and stir, set aside
5. 5. Heat the oil, shallot, garlic, diced onion, and chili in the pan, and fragrant
6. 6. Add two teaspoons of soybean paste, (or bean paste) either, stir fry quickly
7. 7. Add potato chips, pour in the prepared sauce, continue to stir fry (I fry the time is shorter, the potatoes are soft and waxy when they enter the pot)
8. 8. The juice is almost harvested, put it out of the pot, sprinkle with white sesame seeds, and have a huge fragrance
Tips:1. Be sure not to add too much salt, the sauce itself is very idle
2. Potato chips take a little longer to fry, and it’s better to eat crispy on the outside and waxy on the inside.
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