1. Chop the red pepper, cut the onion into small cubes, slice the garlic, tempeh, and egg.
2. Put 1 spoon of oil in a wok and fry 2 eggs into poached eggs until the yolks are set.
3. Use a spatula to randomly shovel the fried poached eggs into small pieces and serve them out for later use.
4. Put oil in the wok, add diced red pepper, sliced garlic, diced onion, and dried tempeh and stir fry until the diced onion is browned.
5. Pour in the shoveled poached eggs, stir-fry evenly, add salt, and stir evenly with soy sauce. (You should put less salt, because the light soy sauce is salty)
6. You can add a little water to moisten the ingredients to make the flavor blend better (if you add more light soy sauce, you don't need to add water), and you can eat it out of the pot.
Tips:The amount of dishes can be increased at will, and one or two more eggs can be added.
