1. Slice potatoes, blanch in cold water, control drying, put twice as much oil as usual in the pot, and put oil in the potato chips. Fry the potato chips until golden on both sides.
2. Cut the green pepper into hob blocks, carrot slices and meat slices.
3. Stir-fry meat slices, green peppers and carrots with the remaining oil from the potato chips just now.
4. Add Pixian bean paste and red oil and stir fry, add two spoonfuls of water and add chicken essence.
5. Add potato chips, stir-fry until there is no water, and then take out the pot.