In hot summer, if you don’t want to stay with lampblack for a long time, you can have a cold dish! Once I went to dinner with my friends, and I had this cold preserved egg for the first time. I was a Hunan girl, and I had this Sichuan dish for the first time. I didn’t expect that it was not numb, but it was cold and delicious. So I learned this dish from my friends and shared it with you. I hope you also have this delicious experience.

Ingredients

5 eggs
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp sugar
A few drops of zanthoxylum oil
A little salt
1 coriander
A little chopped pepper
Proper amount of edible oil
Appropriate amount of chicken essence

Directions

Step 1
Prepare the iced preserved eggs and put the scallions and chopped peppers into a small bowl.

Step 2
Peel the preserved egg, divide it into four parts and put on a plate. Add coriander, salt, vinegar, soy sauce and chicken essence into a small bowl.

Step 3
Heat up the cooking oil and add a few drops of zanthoxylum oil. When the oil is hot, pour it into the seasoning bowl.

Step 4
Stir the chili and coriander in the seasoning bowl evenly, spread them on the preserved egg, and then the preserved egg is finished.