1. Preserved eggs, ginger and garlic, and mustard (not shot)
2. Cut preserved eggs into small pieces (preserved eggs can be boiled for a few minutes before cutting, so it's easy to cut)
3. Put on the plate
4. Finely chopped mustard
5. Minced ginger and garlic, chopped mustard greens, cold soy sauce, balsamic vinegar, sesame oil, and a little sugar to make a sauce
6. Pour the sauce on the preserved eggs and mix well when eating. In order to look good, I sprinkled some cooked carrots (this can be ignored).
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