Cooking Steps

1. 

   Step1:Wash and cut asparagus. Boil the boiling water in salt for 2 minutes. Put it in ice water to fix the color.

2. 

   Step2:Carrots and ginger are ground into antlers respectively for use.

3. 

   Step3:Hot pot. Add 2 tablespoons of oil. Turn on the heat. Stir fry the asparagus. Add 100ml of high soup and cook well, then drain and dish.

4. 

   Step4:Make half of the original thick soup with simple soup. Add 200ml boiling water to make the soup. Vegetarians can make their own vegetable soup. (please move to step 9

5. 

   Step5:Another pot. Put 3 tablespoons of cooking oil. Stir fry ginger puree. Then put carrot puree in. Stir fry over low heat for 45 minutes until softened.

6. 

   Step6:Add the remaining stock. Salt Part A and white pepper. Boil quickly.

7. 

   Step7:Thicken with 1 tablespoon water starch. Turn to low heat and cook for 1 minute. Pour over asparagus.

8. 

   Step8:It's done.

9. 

   Step9:Welfare. Vegetable soup: 600g green bean sprouts, 300g fresh mushrooms, half of beef heart vegetable, 3 celery, 75g carrots, 75g white radish, proper ginger, 5L water. Method. Put all materials into a deep pot. Boil for 1 hour. Filter all materials and leave clear soup.