1. Shell the Songhua Egg
2. Wash
3. Cut the songhua eggs into small pieces in turn
4. Put an appropriate amount (approximately 5.6 grams) of minced ginger in a bowl
5. Mix 10 grams of vinegar, 5 grams of light soy sauce, 5 grams of sesame oil and a little chicken essence with ginger foam
6. Pour the mixed ginger vinegar sauce on the preserved eggs and sprinkle with chopped green onions
7. Finished product
Tips:Remember not to add salt.
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