This is a very cute girl who taught me when I was in the UK. It is easy to do, but it is a very tolerant dish. It’s very refreshing. Even the first time I cook, I can definitely succeed.
Wash the asparagus and cut off the old part of the root (cut to the position where you feel the knife has no resistance). Cut the rest to the length suitable for the entrance.
When the water is opened, the ginger and garlic are cut for use.
After the water is opened, put the asparagus into the 焯 3-5 minutes. Decide according to the degree of softness and hardness that you like to eat. Just remember not to cover the lid. Keep the green and green color. After cooking, the asparagus is slightly overcooled and drained.
Put the asparagus on the plate and sprinkle the ginger on the surface. Garlic. Heat the oil in the hot pot. When the oil is hot until the chopsticks are filled with bubbles, put the hot oil on the top of the ginger and garlic. You can hear the sound of cockroaches.
It’s best to sprinkle the soy sauce and drop two drops of sesame oil.
• Asparagus should not be too long and too thick. It can be about 20cm long. • You can also eat chili powder or paprika or small red pepper or mustard soy sauce.