1. The fungus is pre-soaked.
2. Wash lilies and asparagus well and cut them.
3. The soaked fungus is blanched in water.
4. After the fungus is quickly blanched, add the asparagus and blanch it.
5. Rinse the removed lilies and asparagus with clean water. (Can keep the fungus crisp and green asparagus)
6. Pour the oil into the pot and heat up, then add the fungus and asparagus and stir fry.
7. Then add an appropriate amount of water and stir fry.
8. Then add lily and stir-fry evenly. (Sprinkle some water halfway)
9. Add appropriate amount of salt after sautéing.
10. Finally, pour in the right amount of oyster sauce to taste.
11. Add a little red pepper to decorate.
