2. Peel the preserved eggs, wash and drain for later use. Flatten garlic with a knife and peel it for later use.
3. Choose a pepper variety with thick meat. There is no firewood in the city, so gas stoves can be used instead. Put the pepper directly into the burner of the gas stove, turn on the gas switch and start barbecuing the pepper. After a while, you can hear the crackle of pepper burnt by fire.
4. When the tiger skin on the upward side of the pepper begins to burst, the baked surface on the downward side becomes a thin black skin. At this time, hold the pepper handle with chopsticks, turn it over, and when the skins on both sides are baked evenly and blackened, clip it out and let it cool;
5. Rinse the cooled pepper with clear water, and then wipe off the black skin on the surface by hand. Be sure to wipe it clean until the green color of the pepper meat is completely exposed, and break off the pepper stalks;
6. Wash the bowl and drain the water, add the baked peeled peppers and garlic seeds, and pound them with a wooden stick, especially where there are garlic seeds.
7. After the garlic seeds are basically mashed, cut the preserved eggs into 4 parts and put them in a bowl. Because the whole preserved egg is easy to slide down, add salt and continue to pound with a wooden stick until the preserved egg turns yellow into egg paste and the preserved protein becomes pieces;
8. Add soy sauce and sesame oil, then squeeze in lemon juice, stir well with chopsticks and pour into the plate. This classic preserved egg with Hunan pepper is ready.