1, cut off the stem of the pepper, then cut it from the tail of the pepper to about 2cm from the root of the pepper, and then wash it with clear water for later use.
2. Pour the right amount of water into the pot to boil, then put the green pepper in and blanch it, then remove it and drain it.
3. Pour the soy sauce into the wok, add sugar and salt to boil, add shredded ginger and monosodium glutamate and mix well, then turn off the fire and let it cool.
4. Put the cold peppers neatly in the crisper, and spread the sliced garlic on the peppers.
5. Then pour in white wine, soy sauce and oil, and cover it. Marinate it overnight and you can eat it.