2. Slice the potatoes, neither too wide nor too thick.
3. Put the cut potato chips into a bowl and pour cold water to soak the starch.
4. Add a little water to the northeast miso to make it thinner.
5. Pour oil into the pan, add 13 incense, onion and red pepper and stir fry.
6. Add potato chips and stir fry for one minute.
7. Pour in the prepared sauce.
8. You can't eat potato chips with water.
9. Northeast miso is home-cooked and has a high salt content, so you don't need edible salt.
10. Cover the pot and simmer until the water is slightly dry.