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Step 1

Take a paper towel dipped in salad oil, spread it on a knife, cut the preserved eggs into four quarters and cut them into boats for later use; peel the ginger with the back of a knife, and grind it into a puree for later use.

Step 2

Ginger paste, salt, white vinegar, water, sesame oil, soy sauce, mix all sauce ingredients thoroughly and set aside. Put the preserved eggs on the plate in order, and then pour over the sauce to complete.