1. Prepare raw materials.
2. Peel the potatoes, wash, slice, rinse off the excess starch, drain and set aside. Cut spicy cabbage into pieces, slice sausage, slice garlic, and shred ginger.
3. Heat up the pan and fry the potato chips over medium heat.
4. Stir-fry for about three minutes, and the potato slices will become slightly transparent and soft.
5. Close-up, you can fry it again and it's almost the same.
6. Then push the potato chips to the side of the pot, drain the oil at the bottom of the pot, add the ginger-garlic sausage slices, and let them fragrant.
7. Stir fry.
8. Next, cut the spicy cabbage and stir fry over medium heat.
9. This effect.
10. Add appropriate amount of hot water.
11. Give it a stir.
12. Cover, simmer over medium heat, and simmer for three minutes. If you like the potatoes to be softer, take five minutes.
13. Put salt, monosodium glutamate, chicken essence, thirteen incense, and starch in a bowl, add cold boiled water and mix well.
14. Boil the pot, collect the juice on high heat, pour the water starch seasoning juice into the boiling soup in the middle of the pot, stir fry, and spoon.
15. Collected the soup.
16. Pour in an appropriate amount of red oil.
17. It's ready to be out of the pot.
18. Plate.
19. Serve.
20. Close-up, come and eat.
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