1. Prepare all the ingredients.
2. Wash the asparagus and cut off the old part of the root.
3. Rinse the white jade mushrooms, remove the roots, and cut the asparagus into diagonal sections.
4. Cut the ginger into shreds.
5. Pour water into the pot, add a little salt and a few drops of oil, blanch the asparagus and white jade mushrooms after drying.
6. The blanched asparagus and white jade mushrooms are immediately taken into cold water and rinsed.
7. Put another pot, pour oil, and sauté the ginger.
8. Add the drained asparagus and white mushrooms.
9. After stir-frying evenly, add salt and chicken essence to taste.
10. Tick in the thin gorgon, and burn it slightly.
Tips:Add some salt and a few drops of oil when the asparagus is blanched to make the asparagus greener. This dish is a light dish, so it needs less salt.
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