100-year egg

Ginger bud

green pepper

carrot

Cornflour

vinegar

How to stew preserved eggs with green pepper and ginger buds?

Four preserved eggs, peeled and washed, cut eight petals each.

Wash and slice ginger buds, cut green peppers into pieces, and cut carrots into rhombic pieces.

Heat the oil pan, spread raw flour on both sides of preserved egg petals, fry in the pan, and spray some vinegar before taking out.

In another pot, stir-fry carrots, ginger sprouts and green peppers, and finally pour in fried preserved eggs. Stir-fry over high fire to taste and thicken.