1. Wash the pork belly and put it in the refrigerator for two hours, then cut into thin slices (it's easy to cut into thin slices after freezing)
2. Put ginger slices in the meat slices and marinate in cooking wine for 5-10 minutes
3. Wash and slice eryngii mushrooms, wash and cut asparagus
4. Pour oil into the pan, add eryngii mushrooms and fry until golden on both sides, remove
5. Add pork belly and fry until the fat is out
6. Put water, a few drops of oil, salt, and the water in the pot, then add the asparagus to blanch, remove
7. Put it in cold water to cool
8. Pour a little oil in the pan, add the asparagus and stir-fry slightly
9. Add eryngii mushrooms and stir-fry the pork belly
10. Add oyster sauce
11. With a little water, stir-fry evenly to get out of the pot
