Cooking Steps

1. 

   Step1:Wash the green peppers and remove the seeds. Peel and chop the garlic. Each preserved egg is cut into six pieces and placed in a ring shape in the plate (preserved eggs are refrigerated first. When cutting, it is not easy to cut the yolk when the knife is dipped into the water in a cold and white opening) and then refrigerated in the refrigerator for better flavor.

2. 

   Step2:Heat the pot without oil. Put in the green pepper and stir it up.

3. 

   Step3:Use the spatula to press and stir. Be patient. Keep turning to prevent the stir. Wait until the green pepper gradually dry water. Become flat. There are scorched skin appears. Sprinkle a little salt. Mix well and take out.

4. 

   Step4:Tear the thoroughly cool green pepper into strips and put them on the preserved egg. Take a small bowl. Add a little salt, some soy sauce, oyster sauce, vinegar, sugar. Mix it into a sauce for later use.

5. 

   Step5:Put two spoonfuls of oil in the pot. Pour the garlic into the pot after boiling. Turn off the fire when you smell the fragrance to prevent burning. Wait for a little cool. Pour the garlic on the green pepper with oil. Then pour the flavor juice on it evenly. Pour a spoonful of sesame oil on it.

6. 

   Step6:It's not greasy or greasy. It's clear and refreshing. It's crispy, sweet and spicy with green peppers. It's cool and soft with preserved eggs. It's a family appetizer suitable for summer.

7. 

   Step7:Finished drawings.