1. 250g front leg meat, 150g chili pepper (screw pepper, bell pepper), 15ml Wangzhihe cooking wine, 7.5ml Haitian extremely fresh soy sauce, 5ml Lee Kum Kee light soy sauce, a little salt, 5ml Haitian oyster sauce, scallions, 10 grams of ginger and garlic.

2. Shred the pepper and dice the garlic. Shred the meat and stir in soy sauce to brown (1-2 minutes will do).

3. Put oil in the pot, pour in the colored meat, add an appropriate amount of vinegar (the secret recipe to keep the meat fresh and tender), and stir-fry for a while. Pour in the prepared chili peppers and diced garlic.

4. Add tempeh, appropriate amount of sesame oil, and appropriate amount of soy sauce. Stir fry until cooked. Add appropriate amount of salt to taste according to personal taste before serving.