Take a bowl, add minced meat, light soy sauce, cooking wine, cornflour and pepper, and marinate for 20 minutes.

Wash and cut small red and green peppers, cut shallots, mince garlic and peel ginger.

Wash potatoes, peel and cut into strips, soak them in clear water for 10 minute, and drain them for later use.

Heat the oil pan, saute minced garlic and Jiang Mo, pour minced meat and saute until fragrant.

Pour in potato chips and stir well. Gradually add less water to let the potatoes absorb water. Stir-fry until the potatoes are cooked, and there is no water in the pot.

Add Laoganma Chili sauce, salt, soy sauce and green and red pepper rings and stir well.

Sprinkle the onion on the pot and serve.