1. Thaw the Bayu section, wash, add 1 spoon of cooking wine, 1 spoon of pepper noodles, 1 teaspoon of salt, grab well, and marinate for more than 20 minutes.
2. Heat oil in a pan, sauté chopped green onion, ginger and garlic.
3. Add 1 tablespoon of homemade tomato paste.
4. Add 1 tablespoon of Da Xi Da Barbecue Sauce (sauce flavor) and stir fry until fragrant.
5. Add half a pot of hot water and add 1 tablespoon of tempeh.
6. Bring to a boil, pour the marinated mackerel segments.
7. Add 1 teaspoon of ginger powder.
8. Add 1 spoon of soy sauce.
9. Add 1 tablespoon of oyster sauce, bring to a boil again, reduce to medium and low heat for 20 minutes.
10. Add 1 tablespoon of sugar, cover the pan, and cook for seven minutes.
11. When it's flavorful, add appropriate amount of chicken essence to taste, heat up the sauce, and then serve.
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