1. Preserved eggs, peeled.

2. Peel the preserved eggs and wash off the skin residue and egg film on the egg white.

3. Rinse with edible water again.

4. Find a line and divide the preserved eggs with it.

5. Cut the ginger into sections for later use.

6. Add 5 spoonfuls of mature vinegar to the bowl.

7. Add 1 tablespoon soy sauce, 1/2 tablespoons sugar, and finally add some sesame oil.

8. Pour the prepared juice on the preserved eggs, or soak the preserved eggs in the juice.

9. Sprinkle with Jiang Mo and refrigerate for 10 minute.