1. Cut the thin louver into shreds
2. Wash and shred green peppers
3. Pour vegetable oil into the pot, stir-fry with green peppers, add half a spoon of salt, and stir-fry the spicy taste
4. After the stir-fried, the green peppers are put out first, and the oil is left in the pot.
5. Pour in mung bean sprouts and stir fry until the bean sprouts are watery
6. Add shredded venetian leaves, stir fry, add sugar, and salt to taste
7. Finally, add green pepper shreds and stir fry together, drizzle with balsamic vinegar and sesame oil, and serve immediately.
