Gracilaria lemaneiformis (asparagus) should be peeled and washed with water when it is tender.

Put the pot mat into the plate, first spread the ham slices symmetrically, and then spread the asparagus in the form of three heads;

Put the wok on the fire, add 500 ml clear soup, put the pot mat in, buckle it with a plate, boil it and cook it on low heat;

When the Gracilaria lemaneiformis is cooked thoroughly, hold the pot mat with a frying spoon, take out the plate that holds the vegetables, put the braised Gracilaria lemaneiformis into the pot, and surround the washed pea seedlings;

Stir-fry the wok with high fire, add the original soup of grilled vegetables, add refined salt, monosodium glutamate, yellow wine and cream, thicken the juice with high fire and pour it on asparagus.

This is a "white grilled" dish, simmered slowly. The remaining juice can be thickened and sprinkled with a little white pepper to enhance the fragrance. The color, smell and taste are good.