Chinese food pays attention to the beauty of color, aroma and ingredients. It has not only visual impact, but also richer nutrition and taste. Like today’s dish, three main ingredients are very common – meat, carrots and asparagus. Carrots eaten raw can provide rich vitamin C and plant fiber. After frying and stewing in oil, the carotene can be transformed into vitamin A, which is very good for the eyes. Asparagus has moved from high-end to grounded in recent years. I remember when it came to the market a few years ago, it once reached 17 or 8 yuan a kilogram, but now it can buy a pile for 5 yuan. Asparagus has the effects of resolving phlegm and relieving cough, generating saliva and relieving thirst, moistening lung and intestines. You might as well eat more.


1 small bowl of minced meat
1 handful of Asparagus
1 carrot
Proper oil
2 tablespoons spicy black bean sauce
A little soy sauce
A little oyster sauce
A little cooking wine
A little scallion


Step 1
When the fat and lean meat stuffing is ready, remove the old roots of asparagus and peel and wash the carrots;

Step 2
Dice carrots and asparagus;

Step 3
Pour an appropriate amount of oil into the frying pan, stir fry the scallion and meat stuffing into the pan, change color, and pour a little cooking wine to remove the fishiness;

Step 4
First put diced carrots into the pot and stir fry for one minute;

Step 5
Then put the asparagus into the pot and stir fry for about 30 seconds until it changes color;

Step 6
Sprinkle a little salt, pour a little soy sauce and oyster sauce according to the taste. If you mix noodles, you can have a little more soup appropriately; Put the spicy Douchi into the pot before boiling, and mix well.