1. Soak the tempeh in water for 20 minutes, then steam it on a basket for 15 minutes.
2. Mash the homemade spicy peanuts and set aside.
3. Chop green onion, ginger and garlic.
4. Put the oil in the wok and sauté the Pixian bean paste on a slow heat.
5. Add bean paste and sweet noodle paste and fry slowly.
6. Put the steamed tempeh in.
7. Then add the green onion, ginger, garlic, fat residue, sugar, and finally cumin powder. Stir-fry for a minute and then start the pan.
8. Put the ground spicy peanuts in the container.
Tips:During the frying process, keep the fire low and keep turning to avoid sticking the pot.
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