Material preparation: 4 preserved eggs, appropriate amount of Laoganma Chili sauce, 2 cloves of minced garlic, salt 1 g, soy sauce 1 spoon, oyster sauce 1 spoon, balsamic vinegar 1 spoon, appropriate amount of cooking wine, 2g of cooked sesame seeds and 3 parsley.

1, preserved eggs in cold water, boiled for one minute and then peeled.

2. Remove the preserved eggs after cooking, let them cool in cold water for a few minutes, and then shell them, and they will be very complete!

3. If you want to set the table and feel that you are not cutting well, you can use the gadget to divide a preserved egg into eight petals.

4. Next, prepare the seasoning, cut the millet into circles, mince the ginger and garlic, and cut the parsley into small pieces for later use.

5, prepare seasoning juice, add a little salt, add a flavor, you can use hot sesame oil to stimulate the aroma, and stir evenly with chopsticks.

6, pour the prepared soup on the preserved eggs, and you can eat it with a little embellishment!