Materials:

Asparagus150g; 30 grams of auricularia auricula; Ham1;

Salt1g; Oil10g;

Practice and steps

1. It should be noted that asparagus, fungus blanching and ham should also be warm. In addition, add a little salt to the egg liquid, blanch asparagus and fungus and add salt, so there is no need to add salt when frying this dish.

2. Put oil in the pan and fry the ham first. After smelling the fragrance, stir the ham again, pour in the egg liquid and fry it on low heat. After the eggs are solidified, break them up with a spatula. At this time, pour asparagus, mix the three, stir fry and sprinkle a little salt out of the pot.