Pan-fried vegetable and porkPorkRibeye for the roll: PorkBacon(7-8 slices),Asparagus(6-7 spears), red bell pepper (half a piece), yellow bell pepper (half a piece)

Seasoning: Soy sauce20 milliliters, sugar: 7 milliliters, mirin: 10 milliliters,Saladoil: 15 milliliters, water: 15 milliliters, mirin: 15 milliliters,MushroomsFine,White pepper,Cornstarch,Vegetable and pork roll with bacon:1: After defrosting the bacon meat, absorb the moisture with paper towels. Marinate all seasonings for 10 minutes.2: Clean the asparagus, blanch in boiling water for 30 seconds, rinse with cold water, cut into segments.

Peppers

Clean and slice the peppers into long strips to make them easy to eat.

3: Lay out a piece of bacon flat, place 2 asparagus spears and one each of red and yellow pepper slices on it. Roll up. Repeat until all ingredients are used up.Ingredientsare used up.

4:Fry in a non-stick pan with 2 tablespoons of oil, slightly heated. Place the rolls in with the seam side down; this ensures they stick together and do not fall apart during cooking. Cook over low heat until fully cooked, then cut into portions to serve on a plate.Roll up

4:Fry panPlace 2 tablespoons of oil in the center and heat slightly. Place the rolled pork pieces with the seam side down so they can stick together and won't fall apart. Cook over low heat until fully cooked, then cut into segments and serve on a plate.