1. Slice ginger and garlic, slice green onions, and mince coriander. Laoganma tempeh, glutinous rice
2. Dried chili, dried pepper, cumin
3. The sixtieth piece starts to soak in clean water for half a day, stirring and changing the water several times. Soak in strong salt water for another hour to spit sand
4. Stir-fry chili pepper, pepper and cumin over low heat
5. Add tempeh sauce, ginger and garlic slices, green onions, glutinous rice
6. Saute over medium heat
7. Under the fire, stir well
8. Add salt, old wine, add water to the end of the sixtieth, and cover. Bring to a boil, cover and simmer on medium heat for ten minutes
9. Open the lid, all sixties are absorbing the taste with their mouths wide open. Collect the juice on the fire and add the coriander.
10. Serve
Tips:I like to put rice wine and glutinous rice in spicy dishes, which can neutralize the dry and spicy taste and make it smoother. Cumin is completely my preference and I like the taste very much. The seasoning is completely checked without the weight of the gram. Almost, consider it for yourself.
