1. Wash the peppers, remove the stems and seeds, shred the ginger, and slice the garlic.
2. After the oil is hot in the pot, add shredded ginger and garlic slices, and the tempeh is super fragrant.
3. Pour in the chili segments and fry on low heat.
4. Add an appropriate amount of refined salt, stir-fry the peppers with a fine heat to soften the skin and blisters.
5. Put the fried chilies into a clean container and mash them with a wooden stick (a small clean bowl, a rolling pin will do).
6. Just mash the chilies into puree.
7. Put the chili puree on a plate and sprinkle with chopped green onions.
1. Those who like strong spicy flavor can choose more spicy peppers such as Wangtian pepper.
2. After washing the chili, remove the seeds and stalks, cut into sections, pat it with a knife so that it tends to become soft when frying.