1. Steam the tempeh in a steamer for 15 minutes
2. Peanuts are fried, peeled and rolled into crushed peanuts
3. Beef chopped
4. Cut ginger and garlic into froth
5. Group photo with white sesame pepper noodles and chili flakes
6. Put the oil in the wok and heat it to 160 degrees. Add three tablespoons of sugar and stir-fry well. Add the beef and stir-fry on high heat until it is colored and then poured out.
7. In a separate pot, pour 2, 5 kg of soybean oil and cook until it smokes. Then, stir-fry the beef cubes for 5 minutes.
8. Add the tempeh. In the meantime, keep stirring with a small fire
9. Enter Jiang Mo
10. Add the minced garlic
11. Add chili flakes
12. Add salt and pepper noodles. If the oil is too little to this step, it will be very dry, so put more oil
13. Put peanuts
14. Add white sesame seeds
15. Add chicken essence and 1 tablespoon sugar
16. Stir-fry for a while to get out of the pot, and bottle it after cooling.
