1. This is the leek flower picked from the field, the head and tail have been plucked.
2. The pork belly originally wanted to be diced, and I was worried that it would shrink too little when frying, so I cut it into strips, about 4 mm thick. Separate the hard and soft parts of the leek flowers into dices, green peppers, red peppers, and chives. I picked two cowpeas and diced them to make the best use of them.
3. Stir the pork belly to get the oil and burnt aroma, add the tempeh, and stir-fry for a few times.
4. Add about 1/4 cup of water and bring to a boil on high heat, so that the shredded pork and tempeh can be burnt out.
5. When the water is half boiled, pour the coarse leeks flower and cowpea diced, and fry until the water is almost dry, but not too dry.
6. Pour in soft leek flower diced and minced chili, add 1/2 tbsp oyster sauce, 1/3 tsp sugar, 1/2 tbsp sesame oil and about 1 tbsp light soy sauce, stir fry a few times and add black paprika 1/ 2 tsp, drizzle a few drops (about 1 tsp) of black vinegar (or zhe vinegar) on the side of the pot, sprinkle in the red pepper diced, spread a few times, and take out. Enjoy!
Tips:1. The tempeh does not need to be pre-soaked in water.
2. If the saltiness of the tempeh is not enough to make the whole dish salty enough, you can add some refined salt, and the color of the dish will be lighter and more beautiful, but if you add light soy sauce, the dish will be more fragrant, but the color will be slightly darker. The latter.
