1. Raw material map
2. Cut the green pepper into small pieces
3. Mince garlic
4. Don't put oil in the pot, first put the green peppers in the pot and stir dry
5. Stir-fry the chili until the water is less, loose and has a burnt aroma, turn off the heat
6. Heat up another pot to the right amount of oil, put the minced garlic in the pot and saute
7. Then pour in the tempeh and stir fry evenly
8. After the tempeh is fragrant, pour the chili into it and stir fry
9. I like spicy food, and I added a spoonful of Lao Gan Ma sauce (you don’t need to add it, it’s very flavorful), it feels more fragrant
10. Finally, add salt and MSG to make it out of the pot
11. A super hot sauce with green pepper and tempeh is ready, because the green peppers are fried to dryness and will not deteriorate easily. Under refrigerated conditions, they can be stored in a clean container for about a week~
