Chili Preserved Egg
1.
Wash the peppers and put them on a plate on the steaming grid of the quick-cooking rice. Adding the peppers too early will make the color unsightly.
2.
Peel the preserved eggs, chop the ginger and garlic and set aside
3.
When the rice is cooked, find a sturdy thick bowl and put the peppers in the bowl, add salt, and use the tip of the pepper to crush the peppers. If not, use a kitchen knife handle instead. Add ginger and garlic beforehand. Mix well with hot oil, then put it into preserved eggs, or preserved eggs can be chopped in advance, add sesame oil and mix well.
4.
Forgot to take pictures
Tips:
The same is true for roasting peppers, except that it has a black shell and is loved by friends. I usually don’t put MSG in cooking, but it’s best to put a little bit of it to reduce the spiciness. Red peppers can also be used.
