1. Prepare various ingredients
2. Beat the peanuts and sesame seeds in a microwave oven. Beat the peanuts for about 3 minutes, remove the red skin, and beat the sesame seeds for 30 seconds.
3. Cut the dried red pepper into fine pieces, add one-third of the peanuts and sesame seeds, and then use a blender to break them up.
4. Heat the pot, add appropriate amount of vegetable oil, stir-fry the pepper, cinnamon, bay leaves and aniseed in a pot over low heat and fry until fragrant
5. Sauté on low heat for 2-3 minutes, filter out the residue with a strainer, leaving the vegetable oil
6. Heat the wok again, put the vegetable oil in the wok again, put the chopped tempeh into the wok and fry on low heat
7. After the tempeh is fragrant, add crushed chili and stir fry until fragrant
8. Add a little sugar before cooking, and then pour the oil directly into the peanuts and sesame seeds
Tips:1. I don't know how to marinate tempeh. The tempeh used here is the kind that can be eaten directly from the supermarket. Because of the salty taste, I didn't add salt.
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