Sauté ed eggs with preserved eggs are delicious, and the method is simple. Let's take a look at the steps:

Ingredients preparation: preserved eggs, sausages and eggs

1. First, beat all the eggs into a large bowl, then take out three yolks for later use, and then break up the remaining eggs. Then take two grams of alkaline noodles and add about five grams of water, as long as you can melt the alkaline noodles. Take 3-4 pieces and cut them into small pieces, then add a ham sausage, split it into four pieces, put the cut preserved eggs at the bottom of the container, then put the ham sausage on the preserved eggs, then pour the stirred eggs into it

3, finally sprinkle the preserved eggs, then skim off the floating foam on the surface with a spoon, fasten the plastic wrap, tie a few vents, and then put it on the pot with warm water.

4. Steam for 15 minutes after the water boils. During this period, take two pieces of garlic, and dice one millet spicy into a bowl. Pour some light soy sauce and stir evenly for later use. When the time comes, open the lid and leave the fire on. At this time, the surface has solidified. Then pour the remaining three egg yolks on the surface and steam for another three minutes.

5. When the time comes, take it out and loosen the edges.

6. After cutting it all, put it into the plate, which is the home version. Preserved egg sausage is ready, water-free, oil-free, casing-free, special Q-elastic, and the sauce will taste better with some garlic when eating, and the method is simple.