1, clean the prepared bacon, put it in a pot and add water to cook the bacon. It usually takes about half an hour to cook. If the bacon is salty, soak it in clear water for several hours in advance to reduce the salt and prevent it from being too salty.

2. After the bacon is cooked, take it out and let it cool slightly. Cut the bacon into thin slices, which are almost as thick as coins, and then put them on a plate.

3. Peel the garlic and chop it into minced garlic, cut the dried peppers into rings and put them on the plate.

4. Break the prepared spiny dragon bud leaves into pieces, put them in a pot, soak them in salt water for 10 minute, and then clean them for later use.

5, add water to the pot to boil, put a spoonful of salt, put the spiny dragon buds in the pot and blanch for about 1 minute, then soak them in cold water, take them out and drain them, and chop them up for later use.

6. Put less oil in the pot. The oil is hot. Pour in the fat bacon and stir-fry the oil. Then pour in the thinner bacon. At the same time, add minced garlic and dried Chili and stir-fry until fragrant.

7. Then stir-fry minced garlic and dried chili, pour spiny asparagus and stir-fry evenly, then add a spoonful of sugar and a spoonful of soy sauce to taste, and then stir-fry evenly over high fire to serve.