2. First in the pork loin with a push knife cut once, and then cut again with a straight knife, the two cut lines should be criss-cross shape, and then change the cut into blocks.
3. Bowl into the soup, soy sauce, cooking wine, ginger juice, chicken essence, garlic, starch into the gravy.
4. Blanch the pork loin with the beginning, fish out and drain.
5. Black fungus is also placed in a pot of boiling water to blanch a little fished out and drained.
6. asparagus into a pot of boiling water blanched and fished out.
7. Heat a frying pan over high heat, add oil and cook until 80% hot, pour in the cashews, use chopsticks to disperse as soon as possible, cashews change color and then immediately fish out of the oil.
8. Inside the pan, leave the bottom oil, add chopped green onion, and sauté to bring out the flavor.
9. Put in the slippery asparagus, carrots and black fungus.
10. Add pork loin.
11. Pour in the thickened sauce and stir-fry over high heat. Stir fry for a few moments out of the pan on the plate.