1. Ingredients: ribs, potatoes, tempeh, green and red peppers, bay leaves, ginger, garlic.
2. Boil the ribs in a pot under cold water to force the bleeding, slice ginger, slice garlic, cut potatoes into hob pieces, cut green and red peppers into small sections, and soak the tempeh with water.
3. Remove the tempeh from the water and set aside.
4. After the pan is heated, add cooking oil, add the ribs and fry them. Remove the ribs when the surface is golden brown.
5. Fry the potatoes and remove them when the surface of the potatoes is golden brown.
6. Put a little oil in the pot, add bay leaves and saute until fragrant.
7. Add tempeh and sauté until fragrant.
8. Add garlic slices, fry until fragrant, pour out the tempeh and set aside.
9. Put a little oil in the pot, add sliced ginger and stir fry until fragrant.
10. Add the ribs and stir fry, season with cooking wine and dark soy sauce.
11. Add tempeh, add potatoes and stir fry.
12. Add hot water without ribs, add a piece of rock sugar and salt, and simmer for 30 minutes.
13. When the soup has thickened, turn off the heat and bring out the pot. (In this step, you can add green and red pepper segments and stir-fry and cook out. I don't like spicy food, so I only use green and red pepper segments as garnish.)
14. Finished product.
Tips:The tempeh can only be released after being fried. Burn it with the ribs, and the flavor slowly penetrates into the ribs. You can stir fry green and red peppers or other vegetables with the ribs and then turn off the heat.
