Chilled pine mushroom, thaw everything to two. Drain the water, put it into the pot and sizing with salt, mushroom essence and dry starch, then marinate for 20 minutes.
Asparagus rooted old skin, washed, cut oblique section for use
Carrots are washed and cut flowers are ready for use
Wash the red pepper and cut the diamond to be used
Put the pot on the fire, inject the refined oil to the heat of 30%, pour the asparagus and pine mushroom into the oil, and pick up the oil in the colander.
Heat the wok with hot olive oil, add ginger, carrot slices, red pepper and musk, then add asparagus, pine mushrooms and stir-fry. Add a little water, add salt, mushroom seasoning and mix well, hook a little bit thin, and put the pan into the pan.