1. Chop red spicy, tempeh, garlic, and celery separately
2. Oily tofu cut in half
3. Add oil to the wok, fry the garlic and tempeh, then add the oily tofu and stir-fry for 1-2 minutes
4. Then add salt and oyster sauce
5. Add half a bowl of water, cover and simmer until thickened
6. Then add red pepper, celery, chicken powder, sugar and stir-fry until it is broken
7. Out of the pot
Tips:No skill.
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