1, main ingredient: 8 peppers; Seasoning: salad oil 15 ml, 2 cloves of salt and garlic, 5 ml of light soy sauce, 0/5ml of balsamic vinegar 15 g of sugar.

2. Wash the green pepper, cut off the pedicle, dig out the seeds with a knife, peel and cut the garlic into pieces.

3. Put the soy sauce, sugar, balsamic vinegar and salt into a bowl and stir evenly to form a sauce for later use.

4. Pour the oil into the pot, heat it to 40% heat on medium heat, then put the green pepper into the pot, gently press the green pepper with a spatula, and turn it from time to time to make it evenly heated, so that wrinkles appear on both sides of the green pepper.

5. Put the green pepper on the side of the pot head, stir-fry the minced garlic, pour in the sauce, and stir-fry until the soup thickens.