1. Put the preserved eggs into a pot with cold water, boil until the water boils, turn off the heat and simmer for 3 minutes (solidify the egg yolk, avoid darkening the vegetables), diced and set aside
2. Rinse dried tempeh with a strainer and drain to slightly reduce saltiness
3. Cut okra into small pieces, chop ginger, garlic, and chili for later use
4. Stir-fry the ground meat in a frying pan, add the onion, ginger, garlic, and chili until fragrant
5. Add tempeh and stir fry until fragrant
6. Add all the seasonings and add some water to boil
7. Add okra and stir fry
8. After turning off the heat, place the preserved egg diced and mix well to start the pan.
Tips:★ The natural thickening technique of okra is amazing, so there is no need to worry about the water returning after the vegetables are cooled.
★ Don't mind that the yolk of the preserved egg is blackened for the whole dish, omit the boiled preserved egg.
