1. Cut the pork into thin slices, add a tablespoon of starch, and a tablespoon of light soy sauce to marinate for 15 minutes.
2. Remove the seeds of the green chili and cut into small pieces.
3. Cut the pepper into circles and set aside.
4. Pour the oil in the country, just a little bit more than usual. When the oil is hot, sauté the tempeh over high heat.
5. Pour in the chili flakes and stir-fry until the surface is wrinkled.
6. Add the meat slices and stir fry until the surface is slightly yellow.
7. Add a spoonful of bean paste, a teaspoon of salt, a spoonful of light soy sauce, and a spoonful of oil, and stir fry evenly.
8. Finally, sprinkle with red pepper rings to decorate.
