1. Peel off the shell of the base tail shrimp.
2. Use a toothpick to pick out the mud sausage.
3. Rub with salt.
4. Cut away from the back, don't cut too deeply.
5. Marinate the cooking wine and ginger for 15 minutes.
6. Wash the asparagus and cut it with an oblique knife.
7. Boil water in a stock pot, add salt and a few drops of oil, blanch the asparagus for 20 seconds and remove.
8. Drain the water after too cold boiling water.
9. Carrots are carved out of flowers with a mold.
10. Boil in water and drain.
11. Boil the underwater pasta in a stockpot.
12. Pick out the shredded ginger from the shrimp and quickly stir-fry in a frying pan.
13. Put the asparagus and stir fry, add the cooked spaghetti and carrots, mix well, adjust the salt and cook.
14. Just install it.
Tips:Add appropriate amount of salt and oil when blanching the asparagus to keep the asparagus green.
