Classic snack to go with drinks ~ Spicy Green Chili with Century Egg

During the New Year, every family will stock up on a few preserved eggs. I chose this kind that doesn't have mud coating on the outside; it's very convenient and clean to use.

Put a century egg into the steamer and steam it for 10 minutes. Steaming it makes it easier to peel, and the taste is also less strong.

Peel the steamed century eggs, cut them into 6 wedges, and arrange them on a plate. Rinse the knife with water before cutting the century eggs to prevent sticking. Dice the green pepper and place it in the center of the century eggs.

Dip the dumplings in sauce and pour it over the chili and century egg, or you can replace it with soy sauce.

Drizzle sesame oil; if you don't like the taste of sesame oil, replace it with Sichuan pepper oil.

Cut the red chili into rings and use them as a garnish.

The texture is smooth and chewy, with a fresh and delicious taste. The crisp spiciness of the green pepper combined with the creamy texture of the century egg makes one's appetite soar.