2. Put the dried wild mushrooms into a bowl, add water to soften, wash and drain for later use.
3. Wash the pork belly and cut it into thin slices.
4. Peel and slice potatoes, peel carrots, cut all green peppers, mince onion and ginger, and slice garlic.
5. Pour proper amount of peanut oil into the wok. When the oil is 50% hot, fry the potato chips in a wok and take them out.
6. Leave the remaining oil in the pot. When the oil is five-ripe, fry the pork belly in a wok until it changes color.
7. Add onion and Jiang Mo, then add 1 tbsp salt, 1 tbsp fresh ginger oil and 1 tbsp oyster sauce to taste.
8. Put the soaked mushrooms into the pot, stir fry evenly, add a little water and stew for 5 minutes, and cook the mushrooms.
9. Put the fried potato slices, carrot slices and green pepper slices into the pot and stir-fry until the soup is dry.
10, add garlic slices, 1 teaspoon sesame oil, stir well and serve.
1 1, and then put it on a plate, so that a delicious plate of fried potato chips with wild mushrooms is ready.