1. Cut the tenderloin into thin slices, wash off the blood, add sugar, salt, light soy sauce, and cornstarch, and marinate for 15 minutes; chop green onion, slice ginger, mince garlic, mince chives and set aside.
2. Wash kohlrabi and break into small pieces, add a small amount of oil to the pan and fry until it is ripe, put it in a bowl for later use.
3. Cool the pan with a little oil, pour in the pepper and fry until the color changes, turn off the heat, pour the dried chili and fry until the color changes, set it out, and mash it for later use after cooling.
4. Pour the green onion, sliced ginger, and minced garlic into the oil pan that has just been fried with pepper and chili, then add the tempeh and Pixian bean paste to stir up the red oil.
5. Pour water and bring to a boil.
6. Slide in the marinated tenderloin slices and cook for 2 to 3 minutes, then pour into a bowl of kohlrabi.
7. Add minced shallots, minced garlic and mashed minced pepper and chili, cook a spoon of oil until it smokes, turn off the heat, and pour it in a bowl.
Tips:1. I like to break kohlrabi with my hands, there is no rusty smell
