1. 350 grams of palm in the treasure blanching, fish out and drain the water, add 5 grams of soy sauce coloring.

2. Pan into a wide oil, burned to 80% hot, down into the palm of the treasure, 30 grams of garlic, 50 grams of green chili peppers, 5 grams of red chili oil, fish out and drain the oil to be used.

3. Pan into the bottom oil, the next 50 grams of dry onions, shallots 50 grams of sautéed incense, into the tempeh 10 grams of sautéed, into the step 1 in the palm of the oil, garlic, green and red chili peppers, seasoned sugar 3 grams of salt 3 grams of monosodium glutamate 5 grams, 5 grams of chicken powder, dripping into the water starch 10 grams, stir-fry evenly to the pot to plate.

Features:

Spicy and flavorful, crisp and chewy texture, crunchy in the mouth, very suitable for wine.