1. Preparation materials: 4 preserved eggs, 1 segment of green onion, 2 slices of ginger, 4 cloves of garlic, 2 spoons of light soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, 2 grams of salt, 3 grams of sugar, dry 2 red peppers, 2 grams of Sichuan peppercorns, 2 tablespoons of peanut oil.

2. Peel off the shell of the preserved eggs and rinse them in clean water. You can see that there are pine patterns on the surface and they are full of elasticity.

3. Cut each preserved egg into 4 pieces, place them on a plate, arrange them around the edges, and then place them in the middle. This will look very beautiful.

4. Peel, wash and chop the onion, ginger and garlic in turn.

5. Pour the minced onion, ginger and garlic into a bowl, then pour in light soy sauce, vinegar, oyster sauce, salt and sugar, stir well to make a sauce.

6. Pour peanut oil into the pot, add the dried red pepper segments and Sichuan peppercorns and stir-fry until fragrant and turn off the heat.

7. Take out the peppercorns and discard them, then pour hot oil on the sauce and mix well. The sauce will be ready.

8. Pour the sauce onto the preserved eggs, then marinate them until the flavors are infused, and you’re ready to eat.