Ingredients: 300g of Gracilaria lemaneiformis, 5 pieces of garlic, ginger 1 g.

Accessories: 5ml sesame oil, oyster sauce 15g, soy sauce 15ml, balsamic vinegar 10g, salt 1g and sugar 5g.

Steps:

1, the asparagus is soaked for about 2 hours, and the water is changed once.

2. Pick out the impurities inside.

3. Wash it quickly and break it into small flowers.

4. Add water to the soup pot, turn off the fire after boiling, add asparagus and cook for 30 seconds, then add cold water.

5. Garlic and a small amount of ginger are pressed into garlic paste with a garlic press, and oyster sauce, soy sauce, sesame oil, balsamic vinegar, sugar and salt are added to make juice.

6. Add all the sauces to the drained asparagus.

7. Stir well.