1. Wash the peppers, put a little oil in the pan, and fry them slowly on low heat until the peppers are soft and the skin peels off slowly.
2. Scoop up the fried green pepper and let it cool naturally.
3. Mince the onion, ginger and garlic.
4. The preserved eggs are best peeled and cut into pieces.
5. Mash the minced green onion, ginger and garlic, add salt, sesame oil, MSG, and chicken essence, then put the preserved egg and chili into the mash, so that the preserved egg and chili are completely mixed, and the flavors penetrate each other.
6. Sprinkle with chopped green onion.
