Materials:

Asparagus150g; 30 grams of auricularia auricula; Ham 1 root;

Salt 1 g; Oil10g;

Practices and steps

1. It should be noted that asparagus, fungus are blanched, and ham is also warmed. In addition, add a little salt to the egg liquid, and add salt when the asparagus and fungus are blanched, so you don't need to add salt when this dish is fried.

2. Put oil in the pot, stir-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 egg solidifies, disperse it with a spatula. At this time, pour in the asparagus, mix the three, stir-fry and sprinkle a little salt to get out of the pot.