1. Shell the preserved eggs and steam them in a steamer for 5 minutes to solidify the egg yolks.
2. After steaming, cut into strips for later use.
3. Slice hot peppers and carrots and tear off small pieces of fungus for later use.
4. Add flour, eggs, and 1 tablespoon of vegetable oil to make a soft fried paste (make it dry, it's too thin to wrap preserved eggs).
5. Wrap the sliced preserved eggs with batter.
6. Fry in hot oil until the outer skin is firm and remove it for later use.
7. Pour oil in the wok, warm the oil, add the minced green onion and ginger, add the spicy bean paste, cooking wine, soy sauce, vinegar, sugar, and a little water to boil.
8. Add green peppers, carrots and fungus to stir-fry, then add chicken essence to taste, thicken the wet starch.
9. After the soup is thick, add minced garlic and fried preserved egg and stir-fry quickly.
10. A new way to eat preserved eggs-Yuxiang preserved eggs
11. A new way to eat preserved eggs-Yuxiang preserved eggs
12. A new way to eat preserved eggs-Yuxiang preserved eggs
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