Method 1 for fried preserved eggs with green peppers. Ingredients: 3 preserved eggs: 100 grams of green peppers, 20 grams of minced garlic, a little chopped green onion, 5 grams of iodized salt, 50 grams of salad oil, 5 grams of soy sauce, and 5 grams of vinegar.

Method 1. Peel the preserved eggs and cut into pieces. 2. Stir-fry the green chili pepper and minced garlic until fragrant.

3. Pour the preserved eggs into the pot, pour soy sauce, vinegar, and sprinkle with chopped green onion and other accessories to make it.

Tips 1. Add vinegar when eating: Adding some vinegar when eating preserved eggs can neutralize the alkaline substances in the preserved eggs, reduce damage to the gastrointestinal tract, and maintain nutrients such as protein and fat in the preserved eggs.

2. You can add some ginger juice. Eating preserved eggs often has an alkali astringent taste: if you add some ginger juice, the gingerol in fresh ginger juice can remove this alkali astringency, making it more delicious when eaten.

Method 2 of fried preserved eggs with green pepper. Ingredients: 2 preserved eggs, 100 grams of green pepper, 20 grams of red pepper, 20 grams of garlic, 1 tablespoon of soy sauce, 1/4 teaspoon of fine sugar, 1 teaspoon of sesame oil. Method 1. Boil a pot of boiling water.

Add the preserved eggs and cook for about 5 minutes, take them out, soak them in cold water until cool, remove the shells and cut into cubes, set aside.

2. Remove the seeds from the green pepper, wash and cut into small cubes; chop the red pepper and garlic and set aside.

3. Heat a pan, add a little salad oil, sauté the diced green peppers, crushed garlic and crushed red peppers from Step 2 until fragrant. Add the diced preserved eggs from Step 1 and stir-fry evenly. Then add soy sauce and fine sugar and stir over medium heat.

Stir-fry until the soy sauce dries up, sprinkle with sesame oil and mix well.

Method 3 for stir-fried preserved eggs with green pepper. Ingredients: 1 green pepper, 2 preserved eggs, 2 chili peppers, 1 tablespoon minced garlic, 1 tablespoon rice wine, 3 tablespoons boiling water, a little salt, a little white pepper, a little sesame oil. Put the preserved eggs in the electric cooker.

After steaming in the pot, cut into small cubes and set aside.

Wash the green peppers, remove the seeds and white membrane, and cut into small cubes. Mince the peppers and set aside.

Heat oil in a pan, add preserved eggs and fry until slightly burnt and fragrant, then add minced garlic and chili pepper and saute until fragrant.

Add green pepper and stir-fry, then add and stir-fry evenly.

Add sesame oil and stir-fry quickly before serving.

Four ingredients for stir-frying preserved eggs with green pepper: "Three small green peppers", "One preserved egg", "Half pepper", "Appropriate amount of king oyster mushroom" Method 1: Steam or boil the preserved eggs first (so as not to affect the appearance of the egg yolk paste),

Remove the shell and cut into small pieces, and cut the rest of the ingredients into small pieces, as shown in the picture.

2: Add two tablespoons of oil to a hot pan, sauté the minced garlic first, then pour in the rest of the ingredients, add half a cup of water, bring to a boil, cover, and cook over medium heat.

3: When the ingredients are cooked quickly, add salt and sugar or MSG to taste, and add chili powder for decoration.