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  1

  For 150g of tempeh, chop 50g into pieces (it doesn’t need to be too finely chopped, just large particles will do)

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  2

  Cut the tenderloin into small pieces and mince the ginger

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  3

  Pepper powder and chili powder

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  4

  Ripe White ZhizhiHemp and sugar

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  5

  Pour 200g of rapeseed oil into the pot, turn on high heat until the oil smokes and then turn off the heat (this step is to remove the odor in the rapeseed oil)

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  6

  When the oil temperature drops to a low temperature, pour in the meat cubes, turn on medium heat, and use a spatula to stir-fry the meat cubes into pieces (if the oil temperature is high, the meat will become lumpy easily, which is not easy) spread out)

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  7

  When the meat is almost hydrated, add minced ginger, cooking wine, light soy sauce, and dark soy sauce and stir-fry for a while

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  8

  Add in the crushed tempeh and whole tempeh, turn to medium-low heat and stir-fry for about 5 minutes

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  9

  After the tempeh is fragrant, add sugar and chili powder, and stir-fry again for 5 minutes

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  10

  Stir-fry until the aroma and red oil are released, add salt, stir-fry well and then turn off the heat

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  11

  Add pepper powder

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  12

  Cooked white sesame seeds and chicken essence

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  13

  Stir well and serve

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  14

  After cooling, put it into a sealed bottle and refrigerate it. It can be stored for half a year to a year

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  15

  Just steamed buns, pancakes, stir-fries and noodles, they all taste good!

Tips

1. It is best to buy unprocessed original tempeh
2. The aroma of minced tempeh will be stronger, but the taste will be lost, so only chop 1/3 of the tempeh
3. If you don’t want to make your own pepper powder and chili noodles, you can buy them in the supermarket
4. The ingredients and seasonings used can be adjusted according to your own needs. For example, meat, sesame seeds, and peppers can be increased or decreased as appropriate.