Spicy Chili Preserved Egg

Ingredients

• Preserved egg (Pidan)
• Long chili peppers (Also known as skinny peppers; hereafter referred to as 'chili peppers')
• Scallion (Green onion)
• Garlic
• Small spicy chili peppers (Optional)
• Cooking oil
• Light soy sauce
• Aged vinegar
• White sugar
• Sesame oil
• Shallow metal basin

Steps

1. Wash the chili peppers, remove the roots, and cut them lengthwise. Remove the seeds from inside and press them flat on a cutting board; set aside (It is crucial to remove the seeds, otherwise they will explode in the pot).
2. Cut the scallion into 0.5cm small pieces; set aside.
3. Peel the garlic and mince it; set aside.
4. Peel the preserved egg; set aside.
5. Cut the small spicy chili peppers into 5-10mm sections; set aside.
6. Heat the pan, add 10ml-20ml of cooking oil.
7. Add all the chili peppers to the pan. Reduce heat to low to maintain temperature. Fry until the peppers soften (You can test with chopsticks; if they pierce easily, they are done).
8. Turn off the heat and place the preserved egg and peppers into the shallow metal basin.
9. Method 1: If you have a rolling pin and loud noises won't disturb your neighbors: Use one end of the rolling pin to smash the preserved egg and peppers in the basin until they are mixed.
10. Method 2: Tear the peppers apart by hand into roughly 0.5cm strips and crush the preserved egg with a fork.
11. Now, add the chopped small spicy peppers.
12. Pour in the light soy sauce, aged vinegar, white sugar, sesame oil, and any other unused prepared ingredients.
13. Stir evenly.