Essential for juice mixing: seafood soy sauce, vinegar, oil and ginger.

Specific steps:

1 Peel the ginger and pat it flat. Cut the ginger into pieces and soak it in vinegar for about 5 minutes.

2. Squeeze Jiang Mo into ginger juice with a spoon, stir to mix them well, then pick up Jiang Mo, add seafood soy sauce and peanut oil (or sesame oil) and stir well. ? 　

3, so the sauce of ginger preserved eggs is adjusted.

How to preserve eggs with ginger sauce:

Ingredients: preserved eggs, Jiang Mo, minced garlic, millet spicy, coriander, salt, soy sauce, vinegar, sesame oil, Chili oil and chicken essence.

Practice steps:

Step one:

Add ginger. Chop the garlic and put it in a bowl. Then add 3 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, half a spoonful of chicken essence, half a spoonful of salt and a little sesame oil in turn and mix well. The juice is ready. You can soak it for a while, so that the fragrance of ginger and garlic can be better released. )

Step two:

Peel the preserved eggs, cut them into several pieces, and then put them on a plate.

Step 3:

Pour the sauce on the preserved eggs, and then sprinkle with a few chopped chives and red pepper segments.

Step 4:

When cutting preserved eggs, you can put a layer of sesame oil on the knife, which can prevent the preserved eggs from sticking when cutting. In addition, preserved eggs can also be steamed or boiled in advance, which makes them more comfortable to eat and easier to cut.