Ingredients:
- Preserved eggs: 4
- Tofu: a small block
- Small hot peppers: 3-5
- Red chili powder: 1 tablespoon
- Ginger, minced: 1 tablespoon
- Garlic, minced: 1 tablespoon
- Cooking oil: as needed
- Light soy sauce: 2 tablespoons
- Rice vinegar: 3 tablespoons
- Sugar: 1/2 tablespoon
- Oyster sauce: 1 tablespoon
- Chicken essence: 1/3 tablespoon
- Spring onions: 1 1/2 tablespoons
Instructions:
- Boil preserved eggs in a pot for five minutes, then remove and let them cool.
- Cut the tofu into chunks and blanch in boiling water with salt for three minutes. Remove and drain.
- Cut the preserved eggs into chunks and arrange them nicely on a plate. Place the tofu in the middle.
- Mix 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of red chili powder, and 1 tablespoon of small hot peppers. Pour hot oil over the mixture to release the fragrance.
- Add 2 tablespoons of light soy sauce, 3 tablespoons of rice vinegar, 1/2 tablespoon of sugar, 1 tablespoon of oyster sauce, and 1/3 tablespoon of chicken essence. Finally, add 1 tablespoon of chopped spring onions and mix well.
- Pour the sauce over the preserved eggs and tofu.
- Garnish with some chopped spring onions, and it’s ready to serve.
Tips:
- Boil the preserved eggs briefly to help them maintain shape when sliced and remove any unwanted smell
