1. The shrimps are marinated in advance with cooking wine, salt and white pepper.
2. The asparagus is processed and put in the pot to blanch water, add some Spanish olive oil to the water
3. Remove and drain the water after it’s ready
4. Cut into small pieces
5. Add water, ginger slices, green onion knot to a pot and boil
6. Put the marinated shrimp in blanching water
7. After discoloration, remove and drain the water for later use
8. Take a small bowl and add a little Spanish olive oil
9. Add an appropriate amount of lemon salad juice and mix thoroughly to make a topping
10. Put the cooked shrimp and asparagus in a bowl
11. Topped with the adjusted sauce
12. Just mix well
Tips:This method is relatively refreshing and suitable for eating on hot days. If you don’t have lemon salad juice, use sugar, vinegar, etc. to make a sweet and sour sauce.
