1. Heat the pot to a low fire, put in the pedicled and washed two vitex;
2. Fry the water on the surface of the two vitex, sprinkle with salt;
3. Fry until the pepper skin is blistered and has a paste-like skin;
4. Put the oil on medium heat, stir fry, chop the peppers with the tip of a shovel, turn off the heat, add the chicken essence and stir evenly.
5. Wash the shell of preserved eggs and peel them off;
6. Divide the egg into pieces with a knife soaked in water, put it on the plate, and shovel the chopped pepper into it;
7. Add cold soy sauce, vinegar, sesame oil, and sprinkle a little cooked white sesame.
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