Cooking Steps

1. 

   Step1:Prepare ingredients. It's very simple. In addition to the necessary preserved eggs, prepare green pepper and garlic. Green pepper can be fresh. This is pickled green pepper. It's sour. It goes well with preserved eggs.

2. 

   Step2:Pat 23 cloves of garlic. Cut into garlic. Cut the green pepper into small circles for use.

3. 

   Step3:The next step is to cut the preserved egg. The loose heart of the preserved egg is very sticky, so it is very easy to stick to the knife when cutting it. The preserved egg is also very ugly. Some people will steam the preserved egg and then cut it. In this way, the loose heart will solidify. It's not easy to stick the knife when cutting. But I don't think it's delicious when the loose heart solidifies. So, I prefer to cut it directly. I have also tried to use the method of thin line cutting. I feel that it is not easy to cut small pieces evenly. It is not easy to separate loose hearts. Therefore, I think it is more convenient to use the knife. The key is to wipe some water on the knife. If there is adhesion after cutting, wipe it clean and then cut off the knife. Put the cut preserved eggs on a plate for later use. Next, prepare the sauce.

4. 

   Step4:Heat up the pot. Pour in a little oil. Add garlic and stir fry until fragrant. If you use fresh green pepper, stir fry the green pepper in the pot.

5. 

   Step5:Pour the garlic into a small bowl. Add the cut green pepper ring. 1 tablespoon of soy sauce. 2 tablespoons of vinegar. 2 tablespoons of soup or cold boiled. 0.5 tablespoon of sugar. Mix well. If you like sesame oil, you can also have some. If you like spicy, add some chili oil.

6. 

   Step6:Pour the mixed sauce on the preserved egg. Add some coriander to decorate it. It's more delicious.

7. 

   Step7:Try this simple and refreshing green pepper mixed with preserved egg. I have to say. Green pepper and preserved egg really match.