1. Chili, shiitake mushrooms, ginger, garlic, lean meat, wash and drain.
2. Cut the chili into sections, chop with a vegetable puller, and set aside.
3. Cut the ginger into pieces with a vegetable puller, and set aside.
4. Cut the garlic off the head, then dice, use a vegetable puller to chop, and set aside.
5. Dice lean meat, chop finely, add cooking wine and set aside.
6. Put a bag of tempeh into a bowl, add a little canola oil, spread it with chopsticks, steam for about ten minutes after steaming the steamer. Crush it with a spoon.
7. Do not put oil in the peanuts, fry them on low heat, peel them, and break them with a rolling pin. Basically, it can be divided into two lobes.
8. Stir-fry white sesame seeds for later use.
9. In a cold pan, put the cold oil in the pepper, star anise, yamana, bay leaf, and cinnamon and simmer slowly. About twenty minutes or so, then remove all the spices.
10. Put the lean meat in a hot oil pan and stir quickly. Turn to medium heat, put another bag of tempeh, and deep-fry the tempeh. Add ginger and garlic and stir fry for a nice aroma. Add the steamed tempeh and stir fry for a while. Turn on high heat, add shredded shiitake mushrooms. Stir-fry for about five minutes. Then put in all the minced chili, sweet noodle sauce, Xiangqi sauce, rock sugar, and salt. Bring to a boil. Turn to medium and low heat. Stir constantly and carefully paste the pot.
11. After about two hours, the red oil was simmered into a transparent shape, that is, the water in the chili and shiitake mushrooms was boiled dry.
12. Add the fried white sesame seeds.
13. Add the fried peanuts.
14. Use a food processor to smash the pepper and other spices taken out in Figure 9 and mix them into the hot sauce. Stir evenly and then turn off the heat.
