1. Prepare some peppers, four preserved eggs and half a head of garlic.
2. The preserved eggs are boiled in water for a few minutes in advance, so that the soup will not flow when cut.
3. Cut the preserved egg into dices, and process the garlic cloves into minced garlic.
4. Do not put oil in the pot, directly add the washed chili and stir dry.
5. Stir the chili peppers on medium and low heat until they are like tiger skin. Use chopsticks or a shovel to press the chilies. Turn over and continue to stir until they are like tiger skin.
6. Stir everything up to the shape of a tiger skin, then clip out and set aside.
7. Put the peppers, preserved eggs, and minced garlic into a large bowl, use a rolling pin to crush the peppers, while letting the preserved eggs and minced garlic blend into the peppers.
8. Add a little salt, chicken essence, light soy sauce sesame oil, stir to taste.
9. Spicy and delicious, super gluttonous.
Tips:For chili, you can choose stringed chili or spicy hot chili; boil preserved egg with water to prevent the soup from flowing when cut; the ratio of chili and minced garlic can be adjusted freely according to personal taste and preference; salt and light soy sauce have both salty and light taste, pay attention The ratio of the two, don't put too much, so as not to be too salty.
