The potatoes are fried until the surface is yellowish and picked up.
The bottom of the pot leaves the oil and fragrant ginger garlic
Pour in the pheasant and fry until the meat is discolored
Add cooking wine, soy sauce and soy sauce to color
Pour in clear water without meat, fire at least boil
Pour the fried potato chips into the juice and sprinkle with the appropriate amount of cumin powder.