Pre-bake the pepper.
I baked more peppers than necessary in the salad, made several recipes.
Wash the peppers, remove the peduncle, it is enough to push it in with effort, and it is easily separated. Put the peppers on a foil-covered baking sheet and bake at 200 degrees for 30 minutes.
Hot peppers put in a bag, tie, leave for 10 minutes.
Remove the skin from the pepper and cut into cubes.
Adding Korean-style carrots, ready-made or made according to a recipe from the site.
Add the chopped crab sticks.
We put the cut eggs, I used an egg cutter.
Add chopped dill and mayonnaise. Do not put a lot of mayonnaise, there is already oil in Korean carrots. Salt was also not added. All the seasonings are also enough in Korean carrots.