1. Add oil to the pan, cool the pan with cold oil, add the red pepper and green pepper (red pepper fragrant, green pepper hemp) and fry slowly to get a fragrance.
2. Add Pixian bean paste and stir well.
3. Add half a spoon of oily tempeh. (self-made)
4. Pour in an appropriate amount of boiling water and bring to a boil.
5. Strain the cooked soup and pour it into a casserole.
6. After boiling, add salt to taste.
7. Boil the potato flour in the pot you just sautéed with spices, and stir it with chopsticks.
8. Dredge the cooked potato flour into the casserole.
9. Just add the hot lettuce.
Tips:The method of oily tempeh: chop the tempeh slightly, and pour oil in the pot (the oil should be more, and the tempeh should not be used after it is done, so that it can be stored for a longer time). In a cold pan with cold oil, turn on a low heat, add the tempeh, stir fry, stir fry, add appropriate amount of pepper powder, mix well, let cool and bottle. Keep in the refrigerator.
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