Step 1: Cut into small pieces.

Prepare 4 preserved eggs, peel the shells clean, and peel off the white film together when peeling, without affecting the taste. Then clean the preserved eggs, cut them into even small pieces and put them on a plate for later use. When cutting, put some water on the knife, so that the preserved eggs will be neat and won't touch the knife.

Step 2: Accessories

A handful of green and red peppers, washed with clear water, fished out, cut off the pepper stalks first, and then cut into pepper rings. Green pepper and red pepper match better. A few pieces of garlic are scattered with the back of a knife and then cut into minced garlic, and a small piece of ginger is cut into Jiang Mo. All ingredients are stirred evenly for later use.

Step 3: Stir the oil and season.

Add an appropriate amount of vegetable oil to the pot, and when the oil temperature rises to 70%, take out the pot and pour the hot oil into the prepared ingredients. Hot oil can instantly stimulate the spicy taste of ingredients.

Then add 2g of salt, 0g of 65438+ monosodium glutamate, a little fresh sugar, 5g of light soy sauce and 5g of aged vinegar into the basin, stir well, and then pour the prepared juice evenly on the plate.

"Picking skills of preserved eggs"

1. Put the preserved egg in the palm of your hand and weigh it gently. Preserved eggs with good quality vibrate greatly, while preserved eggs without vibration are of poor quality.

2. Hold the preserved egg in your hand and shake it beside your ear. Good quality preserved eggs are silent, and poor quality preserved eggs are noisy; And the louder the sound, the worse the quality, even the bad guys or rotten eggs.

Peel off the mud attached to the preserved egg and look at its shell. The top grade is the kind with complete eggshell, grayish white and no black spots; If there are cracks in the eggs, it is often possible to infiltrate too much alkali during the processing, thus affecting the flavor of protein, and bacteria may also invade from the cracks and make the preserved eggs deteriorate.