Chinese Food
Preserved egg with green pepper and tiger skin
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I like a home-made dish very much. Affected by Grandma's practice, I always think that the preserved egg and pepper are perfect match. If I eat the preserved egg without pepper, it feels like a wooden beauty without expression. It's not half a bit bad.
Cooking ingredients
Cooking Steps
Step1:Dice the peppers. Peel off the soil layer and boil for a while. Then the yolk will solidify if there is no solidify in the middle. Good slic
Step2:Shell the preserved egg. Slice and set the plat
Step3:Start the oil pan. When the peanut oil is hot, fry the sharp pepper until it looks like a tiger skin. Turn off the heat and stir fry the ginger and garlic. Add Meiji fresh soy sauce, pepper, Wuxiang powder and Laoganma. Mix well and put the pan in the middle of the preserved egg. Sprinkle the onion.
Cooking tips:The third step is actually a process of stir frying seasoning. I think this recipe is delicious. The preserved egg must be boiled and then peeled. Otherwise, the thinness in the middle of the preserved egg will affect your mood. It's not easy to cut. It's better to choose small green pepper for cooking.
