This is a very common home-style dish: tiger-skin peppers and preserved eggs—it's incredibly delicious! It's also perfect for a low-fat meal because it's very low in oil. The fresh aroma and spiciness of the green peppers blend perfectly with the glutinous texture of the preserved eggs—it's truly amazing. Actually, it goes very well with rice; if you're not on a diet, you'd definitely want a bowl of white rice with it. Of course, you can eat rice even when you're on a diet; 100 grams of rice or a large steamed bun is fine. With this staple food, it's only around 400kcal.
Materials
Steps for making stir-fried green peppers and preserved eggs
You can use either Erjingtiao (long green chili peppers) or Luosijiao (snail chili peppers). Smash them with a knife, cut them into finger-length strips, mince a little garlic, and you can also prepare some fermented black beans.
In a clean, dry wok, add green peppers and stir-fry while pressing them down, as shown in the picture, using a spatula to press them down.
It's softened a little, add some salt and continue to stir-fry and press.
Stir-fry until it develops a tiger-skin pattern.
Push the green peppers to one side, add some oil, minced garlic, and fermented black beans, then stir-fry until fragrant. P.S.: Ignore the preserved egg in the picture; don't add it yet.
Add the preserved eggs at this point and mash them with a spatula. Mash them randomly; the more unevenly mashed they are, the better they taste. Stir-fry while mashing.
Finally, add a little soy sauce and stir-fry.
The green bell peppers are refreshing and spicy, with the unique aroma and chewy texture of preserved eggs. Spicy food lovers should definitely give it a try—it's super delicious! If you don't like spicy food, you can substitute large green bell peppers.
Click to see the total calories. This is for one person; you can increase the portion sizes if you have a larger family.
