Straw mushroom asparagus chicken salt Fresh Cornmeal Red pepper
Dice chicken, mix with salt, soy sauce and cornmeal, marinate slightly.
Remove the old roots of asparagus, blanch it with some water (add salt in the water) and put it on a plate. Keep the blanched water.
The straw mushroom and red pepper are also diced.
Take out the pickled diced chicken oil. Pour two kinds of mushrooms into the pot and stir fry. After the mushrooms are soft and a little water comes out, pour in diced chicken and red pepper and stir fry together.
After a little stir frying, stir the starch (raw powder) in the water before blanching the asparagus and pour it into the pan to thicken. Because salt has been added to the water before, it is suggested to taste the salty water and pour a little more. Then you can start the pan and pour the vegetable and juice onto the asparagus.