1. Tear off the leaves of Liangma.
2. Wash and cut off.
3. Chop garlic seeds, cut small red peppers, and appropriate amount of tempeh.
4. Heat oil in the pot.
5. Pour in garlic, chili and tempeh and stir fry.
6. Pour in cold hemp and stir fry quickly.
7. Add appropriate amount of salt, appropriate amount of light soy sauce, a little water, and stir fry until the vegetables turn green.
8. Platter.
