Two potatoes (just one plate)

Half root onion

Five cloves of garlic

Half a spoonful of sugar

Green peppers one by one.

Five red dried spicy skins (you can put more if you like spicy ones).

A spoonful of Pixian bean paste (without salt)

Ginger amount

A spoonful of chicken essence

Method for making hot potato chips

Peel and slice the potatoes first, not very thin. This kind of knife work is not demanding. Then soak the cut potato chips in a cold water basin, in order to make the starch in the potato chips bubble out and make the potatoes more crisp. Put aside to prepare seasoning ~ Steps of Hu Spicy Potato Chips 1.

Start cutting onions (half root), ginger (three slices first, then Jiang Mo), garlic (five slices are needed) and my favorite garlic sprout. Cut them into pieces. Don't be too long ~ then prepare boiled water for later use!

Just fire and pour the oil properly. Just like cooking at ordinary times, you can pour more oil if you like! At this point, after the oil is hot, dig a spoonful of Pixian bean paste (remember that it is a spoonful, so it can't be too much because it is salty, and the spoon is just like the porcelain spoon you usually eat) and start to stir fry the bean paste.

Stir-fry the bean paste for a few times, then add seasoning, onion, ginger and red pepper, stir-fry, stir-fry and add potatoes (drain! ) stir-fry the potatoes until they are medium-cooked, add half a spoonful of sugar, not too much, and pour in hot water, which is similar to potato chips. At this time, cover the pot and stew for a while, about four minutes. When the water is almost ready, pour in the prepared garlic sprouts, green peppers, minced garlic and chicken essence and stir-fry for one minute. At this time, there will be a smell of garlic, so you can turn off the fire and get ready to eat ~