1. Peel and slice potatoes
2. Soak the potato chips in clean water to wash off the excess starch, and then remove the water to control
3. Put potato chips in a pot, sprinkle an appropriate amount of cornstarch, so that each potato chip is evenly coated with dry powder
4. Put the oil in the pot and heat it to 60% heat, add the potato chips and fry the golden brown to remove the oil control
5. Leave a proper amount of bottom oil in the pan, put the fresh shrimp in the pan, use half-fried and half-fried method, fry the shrimp until the shell is crispy, remove the oil to control
6. Wash the garlic sprouts, cut into diagonal sections, and cut the dried chili into sections
7. Pixian watercress chopped finely and set aside
8. Put a little oil in the pot to heat up. After the oil is hot, put the peppercorns and fry them to get a fragrance. Remove the fried peppercorns and leave only the pepper oil.
9. Put garlic slices and ginger shreds into the pan, add red pepper, then add Pixian Douban to fry out the red oil, add the fried shrimp
10. Then add the fried potato chips, then add sugar, light soy sauce and stir-fry evenly
11. Sprinkle in the garlic sprouts, then add a little MSG
12. Then add white pepper powder, and finally pour a little sesame oil out of the pot.
