煸｜干煸松花蛋Stir-Fried Preserved Eggs

备菜：油爆过的花生、红干辣椒段丝、葱姜蒜、线椒、香菜、松花蛋皮蛋都可。 Prepared ingredients: fried peanuts, sliced and shredded dried red chilies, scallions, ginger, garlic, bell peppers, coriander, and preserved eggs can all be used.

变蛋先切块裹上生淀粉，然后放入7成热油锅里炸至焦硬捞出沥干备用。 First, cut the boiled eggs into pieces and coat them with raw starch. Then, fry them in 70% hot oil until golden and crispy. Take them out and drain them for later use.

凉锅热油，依次放入花椒八角、葱姜蒜、辣椒煸炒出香味；接着放入变蛋；然后加入料汁（盐、生抽、老抽、鸡精、蚝油、白砂糖、胡椒粉）煸炒均匀；最后放入花生和香菜煸炒均匀即可装盘。 Heat the wok and add in Sichuan peppercorns and star anise, followed by green onion, ginger, and garlic, stirring until fragrant. Next, add in beaten eggs. Then, add in the sauce mixture (salt, light soy sauce, dark soy sauce, chicken powder, oyster sauce, white sugar, and ground pepper) and stir-fry until well combined. Lastly, add in peanuts and cilantro, stir-fry until well mixed, and transfer to a plate.