1. Wash the small hot peppers and cut into rolls. Wash and cut the pork into diced meat. Set aside.
2. Marinate the cooking wine, starch, salt, dark soy sauce and diced pork together for 10 minutes, prepare the garlic slices for use.
3. Heat the wok without any oil, pour the small hot peppers into the pan over low heat and stir-fry until they are 8 minutes old, then set aside for later use.
4. Wash and heat the wok, pour in appropriate amount of peanut oil and cook until 8 minutes hot. Add garlic and pepper and stir-fry for 5 seconds, then add the marinated pork and stir-fry until 8 is mature.
5. Add the small hot peppers that have just been prepared and continue to stir fry for 1 minute. Add 2 or 3 spoons of Laoganma (the flavored tempeh that I use) according to personal taste and continue to stir for 1 minute. Add appropriate amount of salt according to personal taste and stir for 5 Seconds, pick up the pot and put it on the plate.
