How to make roasted pepper preserved eggs

• 

  1

  Preserved eggs sent by my aunt.

• 

  2

  Remove the ash from the outer bread, wash it and put it in water, boil it for five minutes, take it out and let it cool for later use.

• 

  3

  Prepare shallots and garlic. Chop the garlic into rice or mash it with a garlic masher. Cut the green onion into flowers. Put the green onion and garlic together.

• 

  4

  Heat the oil in a pan.

• 

  5

  Heat the oil until it is 80% hot, pour it over the garlic and scallions, and let cool until set aside.

• 

  6

  Wash two large green peppers, remove the stems and seeds, and smash them.

• 

  7

  Put it directly into the pot, turn on low heat, stir-fry and press it with a spatula, and fry the tiger skin.

• 

  8

  Turn over, continue to stir-fry and press.

• 

  9

  Keep turning over and keep the heat low until the skin is almost broken.

• 

  10

  Tear off the peeled skin and tear the green pepper meat into strips.

• 

  11

  Cut the preserved eggs into quarters and arrange on a plate.

• 

  12

  Add green pepper strips.

• 

  13

  In a small bowl drizzled with oil, put light soy sauce, vinegar, sugar, MSG, pepper noodles (don’t put them if you don’t like them), sesame oil, cooked oil chili, and the remaining chopped green onion, mix well and pour Place on top of the green peppers and mix well when eating.

• 

  14

  Appreciation of the finished product.

• 

  15

  Appreciation of the finished product.

Tips

1. Boil the preserved eggs to prevent them from being runny and to facilitate the presentation. If you like to eat preserved eggs that are runny, you don’t need to boil them.
2. Green peppers can also be inserted with chopsticks and grilled directly on the fire.
3. Add more vinegar to neutralize the alkalinity of preserved eggs.