2. Cut the onion into sections (separate the onion from the green vegetables), pat the garlic flat and slice the pepper.

3. Mix all seasonings into a bowl for later use.

4. Wash the preserved eggs, steam them in an electric cooker (a cup of water in the outer pot), add ice water to cool and peel them, 1 piece cut into 4 equal parts.

5. Pour the white powder into the dish, dip the preserved egg in a thin layer of white powder, put it in the oil pan, fry until the preserved egg is fragrant, and then pick up the drops of oil.

6. Leave a little oil in the pot, add pepper and scallion, stir-fry until fragrant, and remove scallion and pepper.

7. Add garlic, dried pepper and half onion and stir well, then add preserved eggs and stir fry, add seasoning and a little water and stir fry.

8. Stir well, add peanuts and the other half when collecting juice, mix well, add sliced peppers, and take out the pot.