Preparation materials: potato, oil, minced garlic, pepper or pepper, cumin powder, Chili powder, starch, coriander, shallot and soy sauce.

1, potatoes are washed, peeled and sliced;

2. Soak in water after slicing, wash off the starch on the potato chips, remove and drain;

3. Edible oil;

4, the seasoning is ready;

5, mixing starch with tap water to form starch water;

6. When the oil is hot, fry the potatoes in the oil pan, break the potato chips with chopsticks to avoid sticking together and fry for four minutes;

7. fry and drain the oil;

8. Drain the oil in the pot, leave a tablespoon of oil and heat it. Dip potato chips: stir-fry pepper and garlic and add water;

9. Add Chili powder and barbecue powder to low heat;

10, stir evenly;

1 1, add boiling water;

12, add some soy sauce and salt to taste;

13, turn off the heat when boiling, slowly pour in starch water and turn it over with a shovel! Evenly blend into the soup, boil over high fire, change color and foam, add some chicken essence, and dip the material.

14, pour the prepared dip on the potato chips.