Boiled Asparagus
1.
Wash the asparagus to remove the old roots, cut into two or three sections, peel off the old skin on the section close to the root; slice the millet pepper obliquely and set aside;
2.
Put water in a pot, bring to a boil on high heat, add a little salt;
3.
Add the asparagus section and keep it hot for 20 to 30 seconds;
4.
Take it out and immediately put it in ice water to cool;
5.
Remove the controlled dry water for use;
6.
Start the wok, heat the pan with cold oil, add the millet pepper slices, stir-fry on low heat until the color of the pepper slices is bright red;
7.
Add steamed fish soy sauce (or umami soy sauce), continue to cook on low heat until bubbling;
8.
Arrange the asparagus on a plate and pour the cooked soy sauce while it is still hot.
Tips:
1. Asparagus is a very fresh and tender vegetable. Some cones say that there is "slag" when eating, because the outer skin of the roots and stems is relatively thick and old. Just peel off this layer of skin to solve the problem. Of course, it can also be cut off and thrown away, but it is too wasteful and not good.
2. Master when boiling the asparagus: wide water, high fire, quick boiling, adding salt to the water, and too cool after cooking, all in order to keep the asparagus fresh green and tender.
3. When pouring the juice, you can also pour the soy sauce directly on the asparagus, and then add the hot oil. But I found that boiling the soy sauce in hot oil before pouring the sauce makes it more flavorful, so you might as well try it.