Green Pepper Preserved Egg
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare materials. Wash the green peppers and set aside.
2. Peel and wash the preserved eggs, cut them in half, and then cut into 6 equal portions.
3. Wash the green peppers and red peppers, cut into sections, and then chop them into fine pieces.
4. Balsamic vinegar 4 tablespoons pepper oil 1/4 teaspoon sesame oil 1 tablespoon Maggi fresh a few drops of oyster sauce 1 tablespoon to make juice for later use.
5. After the preserved eggs are on the plate, top with the sauce and sprinkle with chopped green and red peppers.
