1. Simmer for an hour and a half to leave the leg bones.
2. Heat an appropriate amount of oil in a pot, saute ginger garlic, sesame pepper, and dried red pepper until fragrant.
3. Put in the leg bones, stir-fry appropriate amount of soy sauce and dark soy sauce for coloring.
4. A large bowl of leg bone broth with a moderate amount of salt.
5. A spoonful of homemade chili oil.
6. 2 tablespoons of Laoganma tempeh.
7. Stir fry and turn off the fire and serve on a platter.
8. Finished product.
9. Finished product.
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