No MSG, no five spices, and still make delicious dishes!
|Tempeh (I use Laoganma flavor tempeh)|
|Zanthoxylum (or pepper oil)|
Wash the fungus soaked hair, sharp pepper, carrot cut into triangular or diamond-shaped pieces.
Use soy sauce, salt, sugar and water to make juice, chopped ginger and set aside.
Cut the north tofu into triangles, fry them in a frying pan with golden sides, and remove from the pan.
Heat the ginger in the oil in the pot, stir-fry the tempeh and watercress, add the pepper and carrot and stir-fry for 2 minutes.
Add tofu pieces, seasoning juice, and boil over high heat, then simmer for 5 minutes.
Collect the juice on fire.
Before leaving the pot, add vinegar and a few drops of pepper oil.