170 grams of asparagus, 85 grams of straw mushrooms, carrot slices, ginger slices, minced garlic, white onion, a little salt, 2 grams of chicken broth, 4 grams of oyster sauce, 3 milliliters of cooking wine, water starch, cooking oil, water starch, cooking oil, moderate.

Method Steps

1. Cut the straw mushrooms into small pieces; remove the old skin of the asparagus and cut it into segments.

2. Boil water in a pot, add a little salt and cooking oil, pour in the mushrooms and cook for about half a minute.

3. Pour in the asparagus and mix well, continue to cook for about half a minute.

4. Remove all ingredients from the pan, drain well, place on a plate and set aside.

5. Heat the oil in a wok, add the sliced carrots, ginger, garlic, and scallions.

6. Pour in the blanched ingredients, pour in the cooking wine, stir-fry a few times over medium heat, stir-fry well to enhance the flavor.

7. Add oyster sauce, stir-fry, stir-fry through.

8. Then add salt, chicken powder, stir-fry for a few moments until the ingredients are cooked and soft, pour the appropriate amount of water starch thickening is complete.