1. Mix the tempeh with a small amount of edible oil and steam for 20 minutes.
2. The steamed tempeh is rolled with a spoon, and the degree of rolling is selected according to the taste you like.
3. Dried chili and peppercorns in a frying pan over a low fire and fry until fragrant.
4. Crush it after cooling.
5. Mix cooked peanuts, cooked soybean noodles, and cooked sesame seeds. Set aside. These are used to add incense, you can choose to add or not to add.
6. Put the green onions, ginger slices, and star anise in a frying pan and fry them until fragrant, then remove the ingredients. (You can also fry with other spices)
7. Use the oil from the deep-fried green onion and ginger just now to sauté the fragrant tempeh on low heat.
8. Next, the crushed dried chili and Chinese pepper are sautéed until fragrant.
9. Add a mixture of peanuts, soybean noodles and sesame seeds and sauté until fragrant.
10. Add dried chili noodles, sauté fragrant, add appropriate amount of sugar, salt, and a little soy sauce.
11. Add an appropriate amount of boiling water and bring to a boil.
12. Add water and starch to thicken, and cook.
Tips:Remember to keep the fire low during frying and frying, otherwise the chili will become bitter and affect the taste.
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