How to make sweet and sour preserved egg cubes

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, in order to satisfy the needs of foodies, we will introduce to you the method of making sweet and sour preserved egg cubes.

1. Cut the green pepper and onion into 1.5cm square pieces, chop the pickled ginger, pickled pepper and garlic into small pieces, cut the cucumber into 1.5cm square dices, cut each preserved egg into 16 equal parts, and marinate the cucumber with 1/4 spoon of salt for about 10 minutes

2. Use one tablespoon of balsamic vinegar, 2 teaspoons of soy sauce, (one teaspoon 1/2 teaspoon) of sugar, one teaspoon of dry starch and one tablespoon of water to make sweet and sour sauce (let it sit for a while to let the sugar dissolve)

3. Heat the wok, add the green pepper cubes and stir-fry until cooked, then scoop out and set aside

4. Put about 40ml of oil in the wok and add the peanuts in the cold oil.

5. After the peanuts are fried, remove them and set aside

6. Leave the oil in the pan

7. Add dried chili peppers and peppercorns and fry them.

8. Add the chopped preserved eggs and stir fry

9. Add pickled ginger, pickled pepper, ginger and garlic and stir fry

10. Add onion and cucumber cubes, and stir-fry about 1/4 spoon of salt.

11. Pour in the fried peanuts

12. Add the sweet and sour sauce and stir fry

13. Pour in the stir-fried green pepper slices and stir-fry

14. Add a little MSG and sprinkle with chopped green onions

Today’s introduction ends here. I wonder if you have learned the method of making sweet and sour preserved eggs? So as long as you follow the editor's steps, you will definitely succeed. Come on!