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1
Ingredients: preserved eggs, okra, salted tofu, and ginkgo. -
2
Dice the tofu and peel the preserved eggs. -
3
Add some salt to the boiling water, add the ingredients and blanch them for 3 minutes (put the preserved eggs in advance and cook them for a while longer). -
4
Cut preserved eggs and okra into small pieces. -
5
Chop the garlic and chili pepper. -
6
Pour in hot oil to bring out the aroma. -
7
Add cold soy sauce, mature vinegar, oyster sauce, and sugar to make a sauce. -
8
Place the diced vegetables on a plate, pour in the sauce and mix well.