1. Put ginger, spring onion and cooking wine on the hind leg meat and cook;
2. Take part of the slice;
3. Peel and slice potatoes, soak them in clean water;
4. Oily, heat to 50% heat, add potato chips;
5. Take it out after deep-fried;
6. Boil the oil until 70% to 80% hot, pour in potato chips and fry for 4-5 seconds, then remove;
7. Peel and slice lettuce heads, sprinkle a little salt to pickle;
8. Cut green pepper into oblique sections, slice old ginger, and cut green onion into sections;
9. Heat oil, fry bean paste, Chinese pepper, and dried sea pepper over low heat to fragrant;
10. Saute the pork slices, add sliced ginger and pepper, stir fry over medium heat;
11. Pour in potato chips, lettuce slices, cumin powder, chicken essence, green onion;
12. Stir evenly over high heat.
