1. Ingredients: Thousand sheets, bacon, tempeh, dried chili, shallots, garlic
2. Chop the tempeh a few times, cut the dried chili into small sections, chop the scallions, chopped green onion, mince garlic, and finely chop some ginger for use.
3. Thousand sheets of shreds are cut wider, the bacon is soaked in warm water for a while, washed and cut into thin slices.
4. Thousands of cuts are placed in boiling water and blanched to remove the beany taste.
5. Thousands of blanched sheets are removed and placed in a dish (a slightly deeper container is best)
6. The cut bacon is on a thousand sheets.
7. Put a little base oil in the pot, add the tempeh, chopped green onion, minced garlic, and dried chili and sauté until fragrant.
8. Pour the sauteed seasoning on the bacon and add some light soy sauce.
9. Put it in a steamer, steam for about 30 minutes after steaming (the bacon is steamed)
10. Take out a thousand pieces of steamed bacon and sprinkle with the remaining chopped green onion and ginger.
11. Heat the oil and pour it over the shallots and ginger while it is hot to create a fragrance.
12. The finished product is fat but not greasy. It tastes just right when mixed with venetian leaves.
Tips:1. Bacon and tempeh all have a salty taste, so you can add less soy sauce to improve the taste.
2. When steaming, a little water can be added to Thousand Sheets of Bacon, I didn't add water, it was slightly dry when steamed.
