Ingredients: asparagus and fresh mushrooms 200g, broth 100ml, vegetable oil, cooking wine, soy sauce, starch, oyster sauce, sesame oil, chicken essence and salt.

Practice: fresh mushrooms are pedicled and washed; Rooting asparagus, peeling and cleaning; Blanch mushrooms and asparagus separately, then take them out and drain them for later use. Heat a wok with high fire, add asparagus, stir-fry until cooked, remove and drain oil, and plate. Heat oil at the bottom of the pot, add mushrooms and stir fry, add broth, cooking wine, oyster sauce, soy sauce and salt to boil, add chicken essence, water starch to thicken, pour in sesame oil, and serve in asparagus plate.