How to make Laba vinegar-fried Mushu pork

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make Laba vinegar braised mu shu pork.

1. Take a look at the raw materials

2.1 Wash and slice the green peppers for later use.

3.2 Cut the pork belly into large thin slices and slice the Laba garlic.

4.1 Fry the green peppers in oil and set aside.

5.2 Fry the eggs and set aside.

6.1 Stir-fry until the pork belly releases oil, add cooking wine and soy sauce, stir-fry until fragrant, then add fungus and stir-fry.

7.2 Heat the scallion and ginger in a pan, then add the pork belly and stir-fry.

8. Fry the fungus until cooked, add eggs, green peppers, salt and MSG and stir well.

9. Add Laba vinegar and Laba garlic before serving.

10. Take a look at the finished product

Although there are many steps to make Mushu pork with Laba vinegar, it is not difficult at all as long as you master it carefully. Of course, cooking also depends on talent, and if you are gifted, you will definitely be able to cook the best in no time. Of course, if you want to achieve perfection, you need to practice more.