1. Blanch the ribs and rinse.
2. Prepare green onions, ginger, and garlic.
3. The tempeh I used is Jiangxi specialty "Daoxiangyuan" hometown tempeh, not for advertising, I am afraid that friends will ask.
4. Put 1 tablespoon of oil in the wok, heat to 50% heat, stir fry the lower ribs until the surface is slightly charred.
5. Add cooking wine and green onion, ginger, garlic and sauté until fragrant.
6. Add the tempeh hot sauce and stir well.
7. Add the dark soy sauce, stir well, add water to cover the ribs, bring to a boil on high heat, turn to low heat and simmer for about 40-60 minutes.
8. When cooking the ribs, prepare green and red peppers and tempeh.
9. The ribs are cooked until the soup begins to thicken, which is what it looks like, turn off the heat.
10. In another pot, heat up, add the tempeh and green and red peppers, and sauté until fragrant.
11. Put the sauteed tempeh and green and red peppers into the ribs, turn on the heat, and collect the sauce over high heat.
12. Until the water is dry and the soup is very thick.
