1. Remove the hard skin from the roots of asparagus

2. Cut into hobnail segments. The hobnail section is cut diagonally, and then turn the asparagus at an angle, and then cut

3. Hot pan, pour salad oil, stir fry asparagus segments over high heat, when the color becomes bright green, add salt, monosodium glutamate and stir fry evenly

4. Turn the heat to medium, sprinkle water starch to thicken the saucepan