Prepare the ingredients, peel the skinny eggs, mince the garlic into garlic paste, and wash and remove the tips of the chili peppers.

Cut the eggs or use chopsticks to break the spare. Wash and dry the wok and pour in a small amount of cooking oil.

Pour the chili peppers into the pan and fry on low heat. Fry the tiger skin on both sides, then remove from the pan and control the oil.

Put the tiger skin peppers, eggs and garlic in a special bowl with salt and soy sauce. Mash the skinned egg and tiger skin green pepper.

Drizzle with sesame oil and mix well to serve.