Ingredients preparation

Red peppers (6 pieces), preserved eggs (3 pieces), garlic (5 cloves), coriander (1 stalk)

Big red Zhejiang vinegar (3 tbsp), chicken powder (1/2 tbsp), salt (1/6 tbsp), soy sauce (2 tbsp)

Steps

1 Wash the preserved eggs and put them in Put it into the pot, add water to cover the preserved eggs, cover and cook over high heat for 8 to 10 minutes, then turn off the heat.

2 Put the peppers on the fire and roast them.

3 Fill a large pot of cold boiled water, remove the black skin and core seeds of the peppers, wash them in cold boiled water, then tear the pepper meat into strips and put them into a large bowl.

4 Peel off the shell of the preserved eggs, cut them into wedges and put them in a bowl; wash the coriander and cut it into sections; flatten the garlic, remove its clothes, and mince it into puree.

5 Add 3 tbsp Zhejiang vinegar, 2 tbsp soy sauce, 1/6 tbsp salt, 1/2 tbsp chicken powder and minced garlic to the bowl, stir well and marinate for 10 minutes before serving.