1. Raw material map
2. Cook preserved eggs in a pot
3. Wash and shred green peppers and carrots, cut green peppers into larger strips, and chop dried peppers and garlic
4. Stir fry with oil and minced garlic in the pot, first add green pepper and fry for a while
5. Then add the carrots and fry until cooked, add salt and chicken essence to a serving plate for later use
6. Peel off the shell of the preserved egg, divide the preserved egg into several parts with a thin line in the shape of a cross knife, and place them on the green pepper
7. Re-start the pot, add appropriate amount of oil, garlic, and dried chili to fry until fragrant. Add sugar, salt, light soy sauce and wine to a boil on low heat. If there is no wine, add some water instead
8. Pour the sauce into the plate, preferably more on the preserved eggs, so that the preserved eggs will taste very fragrant.
