27’s cooking diary—Yibin-flavored “Green Pepper Preserved Egg”

Overview

Green pepper preserved eggs ~ a dish that may appear in Sichuan families no matter what the occasion ~ friends from other places can try making it and try it~

Tags

• vegetarian dishes
• black vinegar
• fried pork and sweet potato
• long green pepper
• preserved egg
• soy sauce

Ingredients

Steps

1. 1 Put the long green peppers on the fire (or put them directly in the pot and stir-fry), cook the green peppers, put them on a plate, and set aside.

   

2. 2 Clean the skin of the cooked green peppers with your hands and tear into thin strips, set aside.

   

3. 3 After peeling the preserved eggs (all major supermarkets should sell them), the preserved eggs here in Yibin have a thick layer of lime on the outside, so after peeling them off, they must be washed with clean water.

   

4. 4 Divide the preserved eggs, clean them, cut them into quarters, place them on a plate, put the fried minced meat in the middle of the plate, and pour in an appropriate amount of black vinegar.

   

5. 5 Add an appropriate amount of soy sauce. The preserved eggs I bought at 27 this time were not very mature~hmm~ they were a little soft and the cutting was a bit messy~huhu~I'm sorry~hehe~~

   

6. 6 Add a small amount of MSG, ok~ it’s done~ Finally, remember to mix all the ingredients evenly~ because the mixed dish doesn’t look very good~ so~ I didn’t take a photo~ Huhu~~~