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Pepper preserved egg tutorial pepper preserved egg practice sharing
1, ingredients: preserved egg154g, pepper 45g, ginger15g, garlic16g, soy sauce 7g, vinegar 8g, laoganma 20g and chicken essence 5g.

2. Prepare ingredients.

3. Garlic and ginger are minced.

4. Peel and wash the preserved eggs, slice and put the small petals on the plate.

5. Wash the pepper, remove the stalks and seeds, squash the pepper with a knife or by hand, put a little base oil in the pan, and slowly stir-fry the pepper until the surface is amber and discolored and soft.

6. Mixing: Take a bowl, pour minced garlic and Jiang Mo into the bowl, add two or three spoonfuls of soy sauce, two or three spoonfuls of balsamic vinegar, one spoonful of Laoganma hot sauce and one spoonful of sugar.

7. Tear the stir-fried pepper into small pieces by hand and put them in the middle of the preserved egg dish. Pour the mixed juice into the dish and sprinkle a little white sesame seeds to dress it up.

8, a plate of super invincible delicious pepper preserved eggs is perfectly presented.