1. Spicy millet, cut sharp pepper into circles, finely chop tempeh, and dice ginger and garlic.
2. Bone and diced chicken thighs.
3. Salt, pepper, cooking wine, starch, stir well, marinate for more than 10 minutes, and knead the salad oil.
4. Start the pot and cook the oil, heat the chicken 60% of the heat, it will loosen and become discolored, and remove the oil to control the dryness.
5. Save the base oil, add ginger and garlic granules, pepper, and tempeh until fragrant, stir-fry Xiapi County bean paste with red oil, and stir-fry sprouts until fragrant.
6. Add the chicken, stir-fry in a circle for 10 seconds, add soy sauce, stir-fry the chicken noodles evenly, and out of the pan.
7. A few spoonfuls of waist to the steamed coarse grain Wowotou.
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