1. We cut the potatoes into slightly thicker slices. Don't cut this one too thin. Put rapeseed oil in the pot. Stir fry over low heat.
2. Cut green and red peppers with an oblique edge.
3. This fried potato is crispy and yellow on both sides. Turn the fire.
4. Add bean paste, light soy sauce and oyster sauce and stir fry.
5. Add the five-spice powder and continue to stir fry.
6. Pour the green and red pepper and stir fry for half a minute. Put a little vinegar before starting the pan.
Tips:Don’t deep-fry the potato chips in this dish, because it’s not a dry pan.
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