Raw material:

       4 preserved eggs, 4g soy sauce,Laoganma flavored water tempeh100g,Green pepper 120g, garlic 4g, ginger 2g, green onion 3g, vinegar 8g.

How to do it:

       1. Cook the green pepper over low heat until the skin and flesh are separated, then peel and chop into small dices (or mince into puree or tear into strips), cut the green onion into sections, peel the preserved egg and cut into cloves, and chop the ginger and garlic into puree.

       2. Arrange the sliced preserved egg rims neatly on the plate, and spread the diced green pepper evenly on the preserved egg slices.

       3. Mix the Laoganma flavored water tempeh, garlic paste, ginger paste, vinegar, and soy sauce in a small dish, stir evenly, pour on the preserved egg wedges, and sprinkle with scallions.