First, materials: fresh bamboo eggs, garlic, pepper, pickled pepper, pickled ginger, vinegar.

Second, the practice:

1. Slice garlic, pickle pepper and dice ginger for later use.

2. Boil bamboo eggs with clear water for 4 minutes, rinse them with clear water for 3 times and slice them for later use.

3. Heat the pan, pour the oil, and add garlic and pepper to stir fry.

4. Add Paojiang pickled pepper and continue to stir fry.

5. After all the scents come out, add a small amount of black vinegar.

6. After stir-frying, add appropriate amount of water and start to boil soup.

7. Boil the soup for about 1 min, and add the processed bamboo eggs.

8. Cover the lid, simmer for 15-20 minutes, and add appropriate amount of salt and monosodium glutamate.