1. Cut the meat into slices as shown
2. Add appropriate amount of salt and soy sauce (soy sauce) and mix well
3. Cut green peppers into slices, slice garlic cloves, and appropriate amount of tempeh (I usually have about 10-15)
4. After washing the pot, add the cut peppers, add a proper amount of salt and stir-fry, add the oil to fry the spicy flavor and serve it on the plate (the colleagues joked that they were poisoning each time they were fried)
5. After washing the pan, the pan is red, add oil, garlic cloves and tempeh, and sauté for a while, then add the marinated meat and stir-fry for 2 and a half minutes, add a proper amount of MSG and it will be out of the pan (forgot to take the photo of the meat and stir-fry in the pan)
6.
Tips:My family doesn’t like to eat fatty meat, so I usually don’t add fatty meat when making chili fried meat. Today’s is a little bit, really a little bit. If you put fatty meat, add the fatty meat and fry the oil after step 5 is red (there is more fatty meat, you don’t need to put oil), then add garlic cloves, tempeh, and continue to the next steps
