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.
Buy on JD
Buy on Amazon