1. Put dried tempeh in a small bowl
2. After soaking in oil for 10 minutes, steam in a steamer for 20 minutes. Inspires the fragrance of tempeh.
3. Chop green onion, ginger, garlic and set aside.
4. Put oil in the wok, add Pixian bean paste, and stir-fry over low heat.
5. Then put the bean paste and the sweet noodle paste one after another.
6. Add the tempeh and stir-fry slowly for 10 minutes.
7. Then put the chopped green onion, ginger and garlic, minced meat fat residue, appropriate amount of sugar, and finally put cumin powder in the pot.
8. Take Huang Feihong, more chili and Chinese pepper, and use a grinder or garlic mortar to beat them into powder.
9. Sprinkle in the fried sauce, drip a little sesame oil and mix well.
Tips:When frying the sauce, remember to always use a low heat and stir constantly to avoid sticking the pot. Scallion, ginger, garlic, fried and dehydrated is best.
