The specific method is as follows: Preparation materials: potatoes, oil, minced garlic, Sichuan peppercorns or peppercorns, cumin powder, chili powder, starch, coriander, chives, soy sauce.

1. Wash the potatoes, peel them and slice them into slices; 2. After slicing, soak in water to wash off the starch on the potato slices, remove and drain; 3. Heat the oil in the pot; 4. Prepare the seasonings; 5. Mix the starch with tap water to form starch.

water; 6. When the oil is hot, put the potatoes into the oil pan and fry over high heat. Use chopsticks to break up the potato slices to prevent them from sticking together. Fry for four minutes; 7. Drain the oil after frying; 8. Pour out the oil in the pot.

When it comes out, leave a tablespoon of oil and heat it up.

Make dipping ingredients for potato slices: sauté pepper and garlic and add water; 9. Add chili powder and barbecue powder over low heat; 10. Stir well; 11. Add boiling water; 12. Add some soy sauce and salt to taste; 13. Wait until it boils

, turn down the heat, slowly pour in the starch water, and turn the shovel while pouring!

Evenly blend into the soup, turn up the heat and bring to a boil until it changes color and bubbles, add some chicken essence, that's it, the dipping sauce is ready; 14. Pour the prepared dipping sauce on the potato slices.