1. Peel and slice potatoes;
2. Soak the potato chips in clear water, wash off the excess starch, and then remove the control water;
3. Put potato chips in the basin, sprinkle proper amount of corn starch, and let each potato chip be wrapped with dry powder;
4. Put the oil in the pot until it is 60% hot, fry the potato chips to make golden yellow, and then take out the oil control;
5. Reserve a proper amount of bottom oil in the pot, put the fresh shrimps in the pot, fry the shrimps in the way of half frying and half frying until the shells are crispy, and take out the oil control;
6. Wash the garlic seedlings and cut them into oblique sections. Cut the dried red pepper into sections;
7. Finely chop Pixian watercress for standby;
8. Put a little oil in the pot and heat it. After the oil is hot, fry the pepper to give the fragrance. Do not take out the fried pepper, but leave the pepper oil;
9. Stir fry garlic slices and ginger in the pot, add red pepper, and then stir fry Pixian Douban to produce red oil;
10. Add the fried shrimp and potato chips, then add a little sugar, and stir fry with a proper amount of raw sauce;
11. Sprinkle in the garlic sprouts. Then add a little monosodium glutamate, white pepper, and finally pour a little sesame oil out of the pot.