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1. Prepare ingredients, wash and set aside.
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2. Shred the fresh ginger, chop the shallots, chop the garlic into minced garlic, and rinse the tempeh.
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3. Garlic should not be too crushed.
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4. Dice the chives.
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5. Wash the shiitake mushrooms, dry, and cut into thin slices.
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6. Dice lotus root, soak for a while to remove surface starch.
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7. Wide oil, simmer, stir-fry the mushrooms until golden brown, and remove the oil to control.
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8. Fried mushrooms in oil, add chopped green onion, shredded ginger, garlic, tempeh, and stir fry until fragrant.
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9. Add an appropriate amount of high-quality white wine, spicy soybean paste, sesame seeds, stir-fry evenly, boil a small amount of boiled water for 10 minutes to collect the juice, and add white sugar to make it fresh. Finally, add some sesame oil to enhance the fragrance.
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