Accessories: 6 grams of asparagus, pork (fat) 50 grams, 30 grams of asparagus, 30 grams of ham, 30 grams of mushrooms, 30 grams of greens, 10 grams of parsley,

Seasoning: 20 grams of green onions, 15 grams of ginger, 5 grams of salt, 3 grams of monosodium glutamate (MSG), 10 grams of cooking wine, 10 grams of vinegar, 2 grams of pepper, 40 grams of vegetable oil

Practice:

1.

1. brush with water, cut into thin slices of asparagus;

2. soak asparagus in white wine, 20 grams of asparagus wine, soaked slices of asparagus to be used;

3. gill of the fish head washed, put into the seven ripe oil and fry, poured into a funnel to drain the oil;

4. fat, ham, asparagus, all cut into slices;

5. pot into the onion and ginger, oil, hot, put ginger pieces Oil, hot, into the ginger slightly fried, into the fat meat slices stir-fried;

6. cooking wine, rice vinegar, and then add milk soup, salt, monosodium glutamate and pepper to taste, boil into the casserole;

7. soup open skimmed off the froth, add the liquid asparagus oil, cover the lid, and simmer over low heat for 30 minutes;

8. add the heart of the oil vegetables, slices of asparagus, picking out the ginger slices, and then simmering for another 5 minutes

9. Sprinkle with shredded green onion and cilantro segments to finish.

Tips:

1. scallion oil: scallions washed and cut into pieces, put into the frying pan to fry the flavor, fish out the scallion, that is, the scallion oil;

2. ginger oil: ginger peeled and washed, sliced, put into the frying pan to fry the flavor, fish out the ginger can be;

3. This product requires about 1500 grams of milk soup.