Ingredients
Chili ( 250g ) | Preserved eggs ( 2-3 ) |
Salt ( 1g ) | Light soy sauce ( 1 spoon ) |
Oyster sauce ( 1 spoon ) | Cooking wine ( 1 spoon ) |
White vinegar ( 1 spoon ) | Sesame oil ( 1 spoon ) |
Hot oil ( 20 grams ) | Garlic ( 4-5 cloves ) |
How to make chili-thinned eggs
1.Prepare the main ingredients first
2.Remove the chili ingots, clean and drain and set aside
3.Cut the garlic into minced garlic and set aside
4.Heat a little oil in a pan, add chili peppers and fry them into tiger peppers
5. Like fried like this , plate and let cool
6.Peel all the peppers
7.After peeling, tear the pepper into pieces
8.Add minced garlic, salt, light soy sauce, oyster sauce, cooking wine, white vinegar, and sesame oil to the pepper
9.Use a rolling pin to crush the chili peppers evenly
10.Just beat it like this
11. Simply break up the preserved eggs and add in In the beaten chili
12.Continue to use the rolling pin to mix evenly
13. Heat the oil to above 80 degrees, then pour it into the beaten chili preserved eggs
14.Use chopsticks to stir evenly
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