1. Wash the prawns and intestines, add some cooking wine, black pepper, salt, and chicken powder, mix well and marinate for a while
2. Wash the asparagus, remove the old skin and cut into small pieces
3. Add water, a little salt and oil to the pot to boil, add the asparagus to blanch for 1 minute, then remove and drain the water for later use
4. Fresh lily opened and washed
5. Truffle sliced into thin slices and set aside
6. Start the oil pan and pass the shrimps to the oil
7. Remove the color and drain the oil
8. Leave the bottom oil in the pot, add some ginger slices and sauté
9. Put in the asparagus first and stir fry
10. Add lily and stir fry evenly
11. Then add the shrimp and stir-fry well
12. Add some cooking wine and salt again
13. Finally, sprinkle with thin slices of truffle and stir well, add chicken powder and stir well before starting the pan.
Tips:Because the shrimp is frozen, Knorr chicken powder is added to make it fresh when marinating
