1. Slice the preserved egg in half into 4 pieces
2. Put the preserved eggs on the plate
3. Use a scraper to make long strips of cucumber
4. Cucumber rolled into a circle and placed in the center of the plate
5. Make preserved egg sauce, oyster sauce, aged vinegar, salt, chicken essence, ginger and garlic froth, plus a little sesame oil
6. Pour the mixed juice on the preserved eggs
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