Fried Poached Chili

Overview

Cut the poached peppers into 2 or 3 pieces so they don’t taste so big. Add the oil residue and it will be fragrant.

Flatten the poached peppers with the back of a knife and remove the stems.
Cut one or two knives in the middle (cut 2 knives for longer pouch peppers)
Put an appropriate amount of peeled fat into the pot, stir-fry over high heat for a while and then turn to low heat.
Slowly fry the oil residue and scoop out the oil residue.
Add the sliced poached peppers and set over medium heat.
Flip and fry the tiger skin. Scoop off excess oil. (Leave a little oil)
Prepare appropriate amount of tempeh and chopped garlic in advance.
Pour tempeh and minced garlic into the base oil, stir-fry over high heat for a few seconds.
Add salt and light soy sauce and stir-fry for a while.
Serve on a platter.