1. Ingredients: 4 preserved eggs, 250 grams of green chili, 6 garlic seeds, 1 spoon of light soy sauce, 1 spoon of sesame oil, 1 gram of salt, and half a lemon.

2. Peel off the shell of the preserved eggs, clean them and drain them and set aside. Flatten and peel the garlic with a knife and set aside. 3. Choose peppers with thick meat. If there is no firewood in the city, you can use a gas stove instead.

Put the peppers directly on the burner of the gas stove, turn on the gas switch, and start grilling the peppers. After a while, you can hear the crackling sound of the peppers being burned by the fire; 4. When the upward side of the peppers begins to explode with tiger skin, turn the downward side.

One side has been roasted and the surface has turned into a thin black skin. At this time, use chopsticks to hold the stem of the pepper and turn it over. When the skin on both sides is roasted to a uniform black color, take it out and cool it; 5. Cool it down.

Rinse the peppers with clean water, and then wipe off the black skin on the surface with your hands. Be sure to wipe it clean until the green color of the pepper meat is completely exposed. Break off the pepper stems; 6. Clean the bowl and drain the water.

Add the roasted and peeled peppers and garlic seeds, and pound them with a wooden stick, especially where there are garlic seeds. 7. After the garlic seeds are basically crushed, cut the preserved eggs into 4 parts and put them in a bowl.

, because the whole preserved egg is easy to slip, then add salt and continue to pound with a wooden stick until the preserved egg yolk becomes egg puree and the preserved egg white breaks into pieces; 8. Add light soy sauce and sesame oil, then squeeze in lemon juice, stir evenly with chopsticks, and pour

Once it's on the plate, this classic Hunan pepper-preserved egg dish is complete.