1 bowl of dried chili pepper (frying base with), water, 2 large onions, 1 piece of ginger, 1 head of garlic, half an onion, the right amount of oil, pepper granules 2 tbsp (30 grams), tempeh 1 tbsp, 1 tbsp of five spices (including coriander, cinnamon, cloves, nutmeg, cardamom, cumin, triple naphthalene, etc.), 1 tbsp of white wine, broth, moderate amount of dry chili pepper segment 1 tbsp ( for cooking soup base), a pinch of chicken essence, 1 tsp rock sugar, a pinch of salt.

2, the specific method is as follows:

1, dry chili pepper with water to cook 3, 4 minutes, fishing out and drain the water; five spices in the water soak for 10 minutes, with a knife will be boiled through the chili pepper cut into pieces.

2, onion cut into segments, ginger, garlic and onion minced, oil is hot, add onion minced and garlic minced sautéed, then pour into the onion segments and ginger minced sautéed, strained out of the onion, ginger, garlic and onion, leaving only the oil in the pot.

3, re-heat the oil in the wok, pour in the crushed chili peppers, turn down the heat and stir fry, then add the peppercorns and stir fry the aroma.

4, the tempeh chopped, poured into the pan with slow frying, and then the five spices filtered water, also poured into the pan and continue to stir fry.

5, add white wine, continue to stir-fry with moderate heat for 10-15 minutes, then turn off the fire, the fried base out.