1. Remove the old part of the asparagus, dice the tender part with an oblique knife, dice the shrimp, add 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1 teaspoon of brandy to pickle, and dice the vegetable pepper;
2. Stir-fry shrimps in medium heat oil, set aside;
3. Put 1 teaspoon of water and salt in a pot of fried shrimps, boil the water and blanch the asparagus until it is eighty to ninety-eight mature, pick up the filtered water;
4. Raise the pan again, heat the pan and add oil, pour in the asparagus and green pepper, add 1/3 teaspoon of salt, 1/4 teaspoon of pepper, 1/3 teaspoon of sugar, and take a few times;
5. Pour in the shrimps and go for a few strokes. You can thicken it with or without thickening. Sprinkle 1/2 teaspoon of sesame oil medicine and stir-fry for a few times to get out of the pot.
Tips:1. Adding a proper amount of oil and salt to blanch the asparagus is for the asparagus to have a little bitterness and bitterness, but don't over blanch it;
2. Add appropriate amount of sugar to season the asparagus during frying. Even if the asparagus is blanched, its flavor is still a bit lacking.
