Appetizing Poached Chili
1.
Remove the stalks of the green peppers and use a knife face to fracture for use.
2.
Chop garlic and set aside with tempeh. (If there is dust on the surface of the tempeh you bought, you should put it in a sieve and wash it with water)
3.
Pour 3 tablespoons (45 ml) of cooking oil into the wok, turn on a low heat, and fry the green peppers.
4.
Slowly the oil heats up, you can hear the sound of sizzling, stir fry with a shovel, so as to prevent tiger skin. At this time, add the tempeh and garlic and stir-fry evenly.
5.
As the oil temperature rises, turn it every 4-5 seconds, and press the green pepper with the back of the shovel every time you turn it with a shovel to make the taste more even. Green peppers start to soften, so you can add soy sauce.
6.
The green peppers are beginning to soften, so you can add soy sauce.
7.
Slowly you will find that some green peppers are almost ripe, and some look very raw. At this time, push the relatively raw peppers to the center of the pot, press a few more times with a shovel, and flip them in due course.
8.
Until all the green peppers are pressed tightly on both sides and softened, it is enough. Just add a proper amount of salt and chicken essence and stir well before they are out of the pan.
Tips:
The poached peppers between meals are more delicious and more delicious. The picture of my finished product shows how I made it at noon and took pictures in the afternoon.
