Guizhou Meat Chili Sauce (with tempeh)

One pound of beef or pork tenderloin (I used tenderloin), cut into dices, half a centimeter square. Use cooking wine, salt, and pepper powder (enough ingredients should be added, especially pepper powder and salt) and submerge for one night. In summer it is best to put it in the refrigerator.

Two handfuls of crushed peppers, three fist-sized tomatoes cut into half-centimeter cubes, one head of garlic (or half a head is fine,

I saw it myself) and chopped into pieces At the end, a small bowl of black bean paste.

Put at least half a pot of oil in the pot. After the meat is hot, add the diced meat and stir-fry constantly. Do not let the diced meat stick together, otherwise it will affect the taste.

When the meat is obviously dry, switch to medium heat, add crushed chili peppers, and stir-fry constantly. When the color of the chili peppers turns deep red, the oil should also look red. Add the garlic. After the garlic is fragrant, add the tempeh. After frying for a few minutes, add the diced tomatoes

. You may get desperate after stir-frying for a while, why is there still so much soup? Don’t be discouraged, hold on, add salt, and let the chili sauce simmer for a while (you know why Axiangpo chili sauce is boiled, right? ?) Stir fry after a while. Because the weather is hot, I

drink beer without listening. My experience is that after drinking half a can of beer, I stir-fry it. After drinking 5 cans, I start drinking it non-stop

After stir-frying, you will feel the hot sauce start to stick to the bottom of the pan, and you can see that there is basically no moisture left (if you

use a non-stick pan, just I can only look at it), the tomatoes have long since disappeared.