ROASTED PEPPERS WITH PRESERVED DUCK EGGS/ 烤 辣椒皮蛋 (2 servings as appetizers)
What you will need:
  • 3 red bell peppers (about 1 lb 2 oz)
  • 4 preserved duck eggs
  • 2 tsp very finely chopped garlic
  • 1½ Tbsp soy sauce
  • 2 tsp Chinese black vinegar (Chinkiang brand is my favorite)
  • Salt to taste
  • ½ tsp sesame oil
  • Dash of sesame seeds
  1. Char the bell peppers until they are soft and their skin are blackened. You can do this by leaving them on a metal grill set over a small gas ring, turned down to the lowest flame, and turning them from time to time. It's a slow business, taking a good hour or so, but the scorched flavor is super wonderful. You can also blackened them more quickly under the broiler, turning so as much as possible of the skin is charred
  2. When the peppers are charred, put them in a bowl and cover closely with a plastic wrapper. Leave until cool enough to handle, then peel one pepper at a time, reserving any juices in the bowl. Rinse it under cold water as you detach and discard the skin (it should come away very easily at this stage). Open the pepper and discard sees and stem, and then cut into ½-inch strips. Pile these up on a serving plate; repeat with the remaining peppers
  3. Peel the preserved duck eggs, rinse well, and then cut each into 6 segments. Arrange these around the peppers like the petals of flowers
  4. Combine the garlic with any juices from the peppers, and then stir in the soy sauce, vinegar, and salt to taste. Add the sesame oil and then pour over the peppers and eggs. Mix the sauce into the peppers and sprinkle with sesame seeds before serving
Recipe by What To Cook Today at