1. Wash eggplant and pepper, remove mud and chaff from the surface of preserved eggs, and remove eggshells after washing.

2. Put the preserved eggs in a steamer and steam for 10 minute to remove their own special taste.

3. Cut the preserved eggs into small pieces with clean cotton thread, turn the gas stove to the minimum fire, put a shelf on the fire, and bake the eggplant and green pepper on the fire.

4. Turn eggplant and green pepper from time to time to make them heat evenly and mature, and peel and tear the baked eggplant into strips.

5. Put a little salt in the garlic mortar, mash the peeled garlic, mix the preserved eggs with eggplant, add a little salt, garlic paste and a little soy sauce, and finally add a few drops of sesame oil and mix well.