My preserved eggs are usually used for cold salad. But cold salad alone is rather monotonous. Mothers who like spicy food prefer to add tiger skin and green pepper to cold preserved eggs. Don't tell me, together, they taste fuller and taste better. Below I will share with you how to make this dish. I hope you like it.

Tools/materials: green pepper, preserved eggs, salt, soy sauce, vinegar, pepper powder, red oil pepper.

0 1 Prepare some green peppers and two preserved eggs.

Remove the pedicel of pepper and wash it with clear water. Preserved eggs are shelled and washed with water.

Cut a preserved egg into four and a half pieces, and put two pieces into the plate.

Heat the pan and add a little oil.

Stir-fry the green pepper in the oil pan, and add a little salt to make the tiger skin pepper.

Put the fried peppers on the plate.

Add appropriate amount of soy sauce, vinegar, red pepper and pepper powder to the plate and mix well.