1. Stir the light soy sauce, sand tea sauce and sugar in a small bowl first, mince garlic, ginger and dried chili and set aside.
2. Wash the asparagus diagonally and blanch it in boiling water for about half a minute. Put a few drops of white vinegar in boiling water. After blanching, put in ice water and rinse again, so that the asparagus will be more crispy.
3. Put the sliced sausage in a steamer and steam it softly. Take out about 2 minutes after the water boils. Heat the pot on medium heat without oil, put the sausage into the pot and stir the oil, push the sausage to the side of the pot, put the garlic, ginger and dried chili in the middle of the pot and fry it over high heat, add the asparagus and then stir fry together with the cooking wine to let the fire go Smell in the pot
4. Then add a tablespoon of shacha sauce and continue to stir fry. Add a small bowl of water to keep the pot moist. It will be out of the pot in about half a minute.
Tips:If there is no shacha sauce, you can use other sauces instead, depending on the taste you like. Shiitake mushrooms and oyster sauce can also be used instead.
