1. Buy big pots, cut them around, and cut off the skins.
2. Then cut the cut gourd peel into small strips.
3. Cut green and red peppers into small pieces.
4. Put 2 tablespoons of oil in the wok, heat to 50% heat, add the tempeh chili sauce and fry the red oil.
5. Stir fry with gourd skin.
6. After stir-frying, reduce the frequency of turning, and stir-fry once every 3-4 seconds.
7. After frying for about 2 minutes, add salt.
8. Add a little chicken essence.
9. Finally, pour in the dark soy sauce and stir well.
