2. Put the oil in the pot (slightly less than the usual cooking oil), heat it to 70% to 80%, fry the pepper in the pot for 2~3 minutes, and take it out for later use.
3. Continue to heat the remaining oil in the pot with low fire, add appropriate amount of white sugar, aged vinegar, broth essence, a little soy sauce and salt, stir-fry until boiling, add pepper, stir well, and serve.
4. Tip: Before eating, it is best to ensure that the pepper and soup are soaked for 1~2 hours, and it is best to turn it over during the period to let the pepper soak evenly. Stir-fry the peppers with sweet and sour seasoning.
5. This sweet and sour pepper tastes better when it is completely cooled and put in the refrigerator 10~ 15 minutes.