1. Slice the bitter gourd and pickle it with a little salt to remove the bitterness.
2. Cut the dried incense into strips and set aside.
3. From the frying pan, add garlic slices, tempeh, pepper, and dried chili until fragrant.
4. Pour the fragrant dry and stir fry after the aroma is released.
5. Stir-fry until half dry, add bitter gourd and stir-fry evenly, then add a little cooking wine and stir well.
6. After the bitter gourd is softened, add the prepared sauce (chicken powder, soy sauce, starch, old godmother) quickly and stir evenly to get out of the pan.
