1. Head off the green prawns, remove the prawn thread and marinate in white wine for a while
2. Mince garlic ginger and set aside
3. Cut the green chili and Pixian bean-breaking sauce
4. Put oil in the pan, put more, and slowly fry the shrimp on low heat until golden on both sides
5. Stir garlic and ginger in another pot
6. Put the bean paste
7. Add green chili and stir fry
8. Put shrimp in
9. Add light soy sauce and some water and simmer for 3 minutes
10. Add the tempeh and stir fry for a fragrance, add a spoonful of sesame oil, and collect the juice.
11. The serving plate is even more beautiful with some coriander
