Accessories: 4 cloves of garlic, 2 pieces of millet pepper, 1 line pepper and 3 pieces of dried pepper; Two spoonfuls of balsamic vinegar, one spoonful of oyster sauce, half a spoonful of pepper, half a spoonful of sugar and the right amount of salt.

Step 1: blanch the vinegar bean sprouts, because I can't stand the "beany smell" of bean sprouts. Don't worry that bean sprouts are not brittle after blanching. According to my experience, there is no problem. After the water is boiled, add half a spoonful of oil and half a spoonful of salt and stir well. Pour the washed bean sprouts into the pot for up to 3 seconds.

After 3 seconds, pour the bean sprouts into cold water, or into a hedge, and rinse with cold water to remove the beany smell, and the bean sprouts are still crisp.

Step 2: Add the right amount of oil to the pot, heat it to 60%, and then add all kinds of pepper segments and garlic cloves to saute the bottom of the pot.

Step 3: The following operations will be faster and need to be completed in one go. Add bean sprouts and stir fry 10 second.

Step 4: Mix 2 tablespoons of balsamic vinegar, half a spoonful of pepper, less than half a spoonful of sugar and appropriate amount of salt in advance, pour into the pot along the edge of the pot, stir-fry for 10 second, and add a spoonful of oyster sauce to stir-fry for 5 seconds. This sweet and crisp vinegar bean sprout is ready.