Ingredients

Bamboo shoots 250g

Bacon 200g

Green garlic 50g

Asahi peppercorns 1pc

Shaoxing yellow wine 1 tablespoon

Sugar 1 tablespoon

Dried black bean paste 1 tablespoon

Salt moderate

Soy sauce 1 tablespoon

Canola oil 1 tablespoon

Methods/Steps

Slice bacon. Peel the shells off the asparagus, cut off the old roots and then cut into thin slices. Slice green garlic. Slice the bell pepper. Boil the water in the cooking pot over high heat, add the sliced asparagus and cook for 5 minutes, drain and set aside.

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Heat the oil in a sauté pan over medium heat until it reaches 50 percent, then add the dried black beans and stir-fry until the bacon turns translucent.

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3

In the frying pan, add the boiled asparagus slices, add Shaoxing yellow wine, soy sauce and stir-fry, season with sugar and salt, and finally put in the green garlic and chili peppers and stir-fry evenly.

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