1. Pluck the leaves of water spinach (you can make other dishes) and wash it.
2. Bring water to a boil in a pot, add the stems and boil to soften them.
3. Take out the cold water.
4. Cut into small pieces, slice the chili pepper and millet into rings, mince the garlic.
5. Wash the lean meat and cut into small cubes. Add cooking wine, black pepper, dark soy sauce and oyster sauce, stir well, and marinate for 5 minutes.
6. Bring water to a boil in the pot, add the diced meat, do not stir, wait for the diced meat on the edge to disperse, then use chopsticks to lightly scatter the meat, blanch and remove.
7. Heat up the wok and pour the oil, add the chili and minced garlic and fry for a nice aroma.
8. Add tempeh and stir fry until fragrant. (I use the stinky tempeh from my hometown, soaked in oil, it can be kept for a longer time)
9. Add water spinach and stir fry.
10. Stir in appropriate amount of salt and pepper and stir well.
11. Add the diced meat and stir-fry evenly.
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