1. Wash the green and red peppers to remove the stalks, insert them from the stalks of the peppers with chopsticks, and turn them over the fire.
2. Bake until the skin is completely burnt black, then immerse in cold water to cool down
3. Peel the scorched black skin on the surface of the hot pepper, tear off the hot pepper meat, remove the pepper seeds, and then tear the pepper meat into long strips, mince the garlic and green onion
4. Put the minced garlic, green onion, salt, light soy sauce, balsamic vinegar, sugar and sesame oil into a small bowl and stir to form a sauce
5. The preserved eggs are peeled, each divided into 6 crescent shapes, placed in a plate, red and green peppers are placed on top, and the sauce is topped
