1. Wash the jelly and cut into pieces
2. Chopped green onion, garlic and millet pepper
3. Put an appropriate amount of oil in the pot to heat up, saute the garlic, millet, chili and green onions, add the bean paste, stir fry the tempeh
4. Add the jelly and stir fry, add some light soy sauce, add a little water, and boil the jelly to taste
5. Finally, add chicken essence and stir fry to serve
6. Finished product
Tips:Doubanjiang has a salty taste, no need to add additional salt
