1. Ingredients: appropriate amount of preserved eggs, appropriate amount of bell pepper, appropriate amount of ginger and garlic, appropriate amount of green pepper, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of balsamic vinegar, appropriate amount of salt, and appropriate amount of sesame oil.

2. Peel and wash the preserved eggs, and score them with a line or a knife soaked in boiling water.

3. Arrange the processed preserved eggs in a circle on the plate.

4. String chili peppers on iron wire and burn on the stove until the surface is slightly burnt. Soak in water to wash off the black skin.

5. Tear the peppers into small strips and put them in the middle of the plate.

6. Prepare an appropriate amount of light soy sauce, oyster sauce, balsamic vinegar, a little salt, and sesame oil, and stir evenly.

7. Saute the minced ginger and garlic until fragrant and put it on the roasted pepper.

8. Finally, add the seasoning.