1. Cut 150g beef into cubes, heat up the oil in the wok, add 30g sugar, stir-fry on low heat to get the sugar color, then add beef cubes, fry on high heat until the color changes, then turn to low heat and fry until broken, turn off heat
2. Pour 250ml of oil in another pan to heat, add the fried beef diced, add 100g minced chili, and stir-fry for 10 minutes on low heat
3. Add 25g minced ginger, 25g minced garlic and fry until fragrant, then add 15g dried chili powder and fry until fragrant, then add 80g tempeh paste, and fry until the color darkens
4. Add 5g white sugar, 15g pepper powder, 15g cooked white sesame seeds, 60g chopped cooked peanuts, sauté until fragrant
5. Finally, add 8g of salt, 5g of chicken essence, and 5g of sugar, stir fry evenly, turn off the heat and let cool
6. The chilled sauce is bottled and stored, ready to use
