1. 2 fresh potatoes, peeled, washed and set aside.
2. Cut the potatoes into 2 mm thick slices.
3. Rinse the cut slices twice in water and remove the water-controlling.
4. Ignite the wok with enough oil and heat it to 80% heat.
5. Place the potato chips along the side of the pan and fry them until golden and crisp.
6. Remove the oil control.
7. Chop garlic, chop green onions, and smash cooked peanuts.
8. Leave the bottom oil in the pot, add the peppercorns, minced garlic, and chopped green onion to fragrant.
9. Then add the dried chili noodles and stir fragrant with Laoganma tempeh sauce.
10. Then add light soy sauce, salt, MSG, sugar, and chopped peanuts and stir-fry evenly.
11. Pour in the fried potato chips.
12. Coat the potato chips evenly with spicy ingredients.
13. Put it out of the pot and serve it on the plate.
