1, onion, ginger, garlic, onion and coriander are washed and cut into sections for later use. After simply cleaning dried peppers, add water to make them bigger and softer. Soak pepper and spices in warm water (at least 15 minutes is recommended). Break the cooked peppers (chop them with a knife), pour in the raw rapeseed oil and add a little pepper (medium heat).

2. Turn off the fire for 2-3 minutes after the pepper is defoamed (add butter directly until it melts), add ginger, garlic and onion, stir-fry for 3-5 minutes, add onion and coriander, and stir-fry until slightly burnt. Add the bean paste and stir-fry until the oil is red.

3. Add the chopped pepper, stir-fry over low heat 10- 15 minutes, add water and stir-fry until cooked. Stir-fry the filtered spices for about 2 minutes, stir-fry the filtered peppers for 5- 10 minutes, and add lobster sauce to continue stirring for 5- 10 minutes. Add the fermented grains and stir-fry for 5- 10 minutes. Turn off the fire.