1. All materials are washed and drained for later use.
2. Chop tempeh, mince garlic, mince chili, add a little sugar, add oil and mix well.
3. Slice the bitter gourd and put it in a pot of boiling water.
4. Heat the pan with cold oil and sauté the shallots.
5. Pour the seasoning from step 2 and sauté until fragrant.
6. Pour in the cut longli fish, don't turn it, let it fry for a while, so that the fish will not fall apart.
7. Pour in the blanched bitter gourd.
8. Pour some cooking wine before starting the pot and stir-fry evenly. If you add more tempeh, you don't need to add salt, if you add less, add a little salt to taste, or add some oyster sauce to taste.
