Preserved Egg and Green Pepper

Peel the Preserved eggs and cut each into quarters or eighths, depending on their size. Set aside.

Heat a dry wok or heavy-bottomed pan over high heat until it begins to smoke. Add the Long green chilies and dry-roast them, turning occasionally, until their skins are blistered and charred in spots, and the chilies are softened throughout, about 8-10 minutes. Remove from heat.

Transfer the roasted Long green chilies to a traditional Chinese mortar (or a sturdy bowl). Add the peeled Garlic cloves. Using a pestle (or a rolling pin), vigorously smash the Long green chilies and Garlic together until they form a coarse, rustic paste.