1. Wash the peanuts and fry them dry, fry them until fragrant, peel them when cold, and roll them into pieces.
2. Wash and fry the black sesame seeds, fry until fragrant, and roll out after cooling.
3. Wipe the chilies and put them in a pot and fry until fragrant
4. When it is cold, put the chili into a blender and break it
5. Peel and chop garlic
6. Dry the radishes, chop them, and fry them until fragrant. It must be fried.
7. Cut a few tempeh
8. Dice the lean meat, add oil, the taste is very fresh, marinate in the cooking wine for 20 minutes, pour it into the pot and fry dry, and fry tightly.
9. Put the oil in the pot and heat it up
10. On low heat, slowly add the chopped garlic in portions, and simmer until golden brown over medium heat.
11. Add dried radish, lean meat, boil for a while, add black sesame seeds, chopped peanuts, and tempeh.
12. After boiling, add soy sauce, spicy and fresh, salt, sugar, and slowly boil until fragrant. Taste the saltiness.
13. Add chili to low heat and boil slowly to change color.
14. After boiling, turn off the heat and let cool for bottling.
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