Chaotian chili is paired with black bean tempeh that has been fermented in the urn for 180 days. It is an ingredient that has a strong taste and is rich in charming smell and can stimulate appetite.
Cantonese people prefer to use spicy tempeh as a seasoning to cook Cantonese cuisine, such as the famous Mapo Tofu Stir-fried twice-cooked pork, pork ribs in black soy sauce, dace in tempeh, and braised chicken, duck, pork, beef, etc., especially when snails are fried with tempeh as the seasoning, the flavor is better.
BITTER GOURD WITH FERMENTED BLACK BEAN
- Use a spoon to scrape the inner membrane of bitter gourd. If you are not afraid of hardship, you don't need to scrape it. Cut it to a width of 2.5 cm.
- Take a deep bowl and add bitter gourd, water, 1 tablespoon of soy sauce, green onions, and ginger.
- Add 1 tablespoon of bitter gourd in the morning tempeh.
- 1 cup rice cup water in the outer pot of the electric pot, steamed and simmered for 10 minutes.