Seasoning: 20g balsamic vinegar, 40g sugar, 5g soy sauce, 30g salad oil and 2g Shaoxing wine.

The practice of sweet and sour pepper:

(1) Wash green peppers, remove pedicels and seeds, and cut them longitudinally with a knife.

(2) Take a small bowl, add balsamic vinegar, sugar, soy sauce and Shaoxing wine to make sweet and sour juice.

(3) Heat a wok on fire, add chilies, stir-fry with salad oil until spots appear on the epidermis, then cook sweet and sour juice, mix well, take the wok and cool, and serve.

1. Select the green pepper without moth and rot, dry the surface moisture, put it in a jar, put a layer of pepper and a layer of salt, and finally press the pepper with a heavy object (fresh pepper 100kg, salt 16kg). After curing for 3 days, drain the salt water, boil it, spread it out, then put it in a jar with Chili peppers and seal it, and put it in a cool place.

2. Wash and drain the green pepper, cut it into pieces of about 1 cm, and then dry the water. Wash the ginger and cut it into fine filaments (a small amount is desirable), and put the cut green pepper into a pottery basin or glassware (with a cover). Heat the vegetable oil until it just smokes, leave the fire, let it cool, choke in green pepper, add soy sauce and a little salt (because soy sauce is not salty enough now) and mix well.

3. Don't cover the green pepper with soy sauce. Cover the cooked oil on the basin surface (for sealing), and then put it in the refrigerator for about two or three days to eat.