Exclusive Spicy Chili Century Egg

The preserved eggs sent by my aunt.

Remove the outer layer of ash, wash it clean and place it in water, bring it to a boil and cook for five minutes, then take it out and let it cool for later use.

Prepare scallions and garlic. Cut the garlic into small pieces, or crush it with a garlic press. Cut the scallions into sections, and put the white part of the scallions together with the minced garlic.

Heat the oil in the pan.

Heat the oil until it is about 80% hot, pour it over the minced garlic and the white part of the green onion, and let it cool for later use.

Two large green peppers, washed, stem removed, seeds removed, and smashed.

Put it directly in the pan, turn to low heat, and while sautéing, press it with a spatula to fry until tiger skin forms.

Flip it over, continue to sauté, press.

Keep turning it over on low heat until the surface is almost separated, then take it off the pan.

Tear off the peeling skin and shred the green peppers and meat into strips.

Cut the century egg into quarters and plate it.

Place the green pepper strips on it.

In a small bowl with oil, add light soy sauce, vinegar, sugar, MSG, ground Sichuan pepper (optional), sesame oil, cooked chili oil, and the remaining chopped green onions. Mix well and pour over the green peppers, and stir evenly when eating.

Finished product appreciation.

Finished product appreciation.