1. Take the tip of the red hot pepper, cut it into thin sections, and lay out a figure.
2. Each preserved egg is cut into four pieces and placed next to the sharp pepper.
3. Put a small amount of oil in the pan and fry the red and green peppers.
4. Fry until the bell peppers are soft and tear them into small strips with a spatula.
5. Mix oyster sauce, vinegar, minced ginger, and sesame oil into a bowl of juice.
6. Pour the fried shredded peppers on the plate.
7. Just pour the bowl of juice on top.
Tips:When cutting preserved eggs, use a knife with some water, so that the non-stick knife can cut neatly.
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