1. Ingredients: chili, garlic cloves, tempeh.
2. The peppers are broken apart, first for the convenience of frying, but for checking whether there are insects. Mince garlic cloves.
3. Sit in a pot and heat the oil, slightly more oil than usual when cooking.
4. Bring the oil to a boil, pour the chili.
5. The chili is fried on one side to make tiger skin color, and then fried on the other side.
6. While frying the chilies, press the chilies with a spatula until the chilies are soft.
7. Soften the chili, add a little salt and stir fry evenly.
8. Add minced garlic and stir fry evenly.
9. Add tempeh and stir evenly.
10. Add a tablespoon of steamed fish oil and stir well.
11. Add a little chicken essence and stir evenly before serving.
