Cardamom, ginger and garlic all mashed
Saute ginger and cardamom
Stir in a small pepper and stir fry with a spatula until the pepper is cooked.
Add a small amount of salt and stir well. Finally, add 10ml of balsamic vinegar, add flavor and taste, and then serve.
1. Small peppers should pick the kind of short, curved, thin skin, pinch it will crack, it is tender enough, and it will not be very spicy 2. Although the cardamom is one by one, it still needs to be mashed to make the scent of the cardamom more enjoyable, and to make the dish more flavorful, not to be lazy. 3. The pepper is very tender, don't fry for too long, 8 mature 4. Finally, a small spoonful of vinegar can be used to taste the whole dish and enhance the delicious index. It is not sour. It is not recommended to omit it. 5. This dish has a lot of cardamom, so put a little salt to avoid the whole dish too salty.