1. Prepare homemade pea jelly. Change the knife to cut into pieces. Cut garlic sprouts into sections, pickled peppers and set aside
2. Heat the pan to get oil. Turn the heat to low when the temperature reaches the seventh floor, add the Tongchuan tempeh to stir fry him.
3. Turn to high heat and add Pixian bean paste. Fried red oil.
4. Add pickled peppers and jelly, stir fry evenly.
5. Add light soy sauce and continue to stir fry.
6. Add some chicken essence and garlic sprouts. Stir fry twice to get out of the pot.
Tips:All the seasonings in this dish are very salty, so don't add salt.
