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

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

3. 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.

4. Put the green pepper on one side of the pot head, stir-fry the minced garlic, pour the seasoning juice in step (2), stir-fry until the soup is thick, and then put it on a plate.