Cooking Steps

1. 

   Step1:The chicken liver is cut from the fat and some attached white membrane. Use scissors to cut into tiles the size of mahjong. Sprinkle a tablespoon of salt and knead it. Then rinse it with water. Strain it to dry.

2. 

   Step2:Soak the Douchi in cooking wine for use.

3. 

   Step3:Cut the dried chilli into sections. Peel the garlic and set aside.

4. 

   Step4:Pepper and dried pepper are fried in oil pot to refine oil.

5. 

   Step5:Stir fry with small heat until the pepper turns brown and remove the pepper and pepper.

6. 

   Step6:Garlic.

7. 

   Step7:Tilt the pot forward at an angle of 45 degrees. Let the garlic soak in oil and fry until golden.

8. 

   Step8:Use the spatula to turn the garlic slightly. Make sure the garlic is fragrant.

9. 

   Step9:Stir fry chicken liver for 2 minutes. It's best if you can turn the pot. Chicken liver will rot easily with a shovel

10. 

    Step10:Pour in tempeh and cooking wine.

11. 

    Step11:Drizzle with soy sauce. Sprinkle with a spoonful of sugar. Cover and simmer for 3 minutes.

12. 

    Step12:After the juice is dried, put out the fire and add in the nine layer leaves and stir fry.

13. 

    Step13:Done.