How to make spicy preserved eggs

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  1

  Everyone will stock up on preserved eggs during the Chinese New Year. I chose these without any paste on the outside. They are very convenient and clean to use.

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  2

  Put 2 preserved eggs in the steamer and steam them for 10 minutes. Steaming makes them easy to peel, and the smell is not that strong.

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  3

  Peel the steamed preserved eggs, cut into 6 pieces, and place on a plate. Rinse the knife used to cut preserved eggs with water so that it does not stick to the knife when cutting. Dice the green pepper. Place in the center of the preserved egg.

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  4

  Pour the dumpling dipping sauce over the chili and preserved eggs, or you can replace it with soy sauce.

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  5

  Drizzle with sesame oil. If you don’t like the smell of sesame oil, replace it with peppercorn oil.

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  6

  Cut red pepper into rings and garnish.

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  7

  The taste is smooth, chewy and delicious. The crispy and spicy green peppers and the dense texture of the preserved eggs combine to make people appetite.