Cooking Steps

1. 

   Step1:Peel off 3 / 4 of the asparagus with a peeler. Break off the old part at the end. Wash with water and cut into 3cm sections for standby.

2. 

   Step2:Wipe cashew nuts with a clean, damp cloth. Dry them slightly for later use.

3. 

   Step3:Dice the loin. Add wine, soy sauce and starch, mix well and marinate.

4. 

   Step4:Put a little oil in the pan and stir fry cashew nuts over low heat. Remember to keep the heat low. Cashew nuts contain more fat than peanuts, which is very good for stir frying. Wait for a slight color change as shown in the above figure to cool.

5. 

   Step5:Stir fry the sirloin in hot oil after sizing. Wait for the meat to change color and quickly dish out.

6. 

   Step6:Put the oil in the pot and stir fry the onion, ginger and garlic to make it fragrant.

7. 

   Step7:Stir fry the asparagus when the onion, ginger and garlic are fragrant. The asparagus is easy to ripen. The color will turn green. Add some salt.

8. 

   Step8:Stir fry the asparagus into the diced meat. Add two spoonfuls of oyster sauce. Stir fry with a little boiling water. Because the meat has been starched before, there is no need to thicken the sauce. When the soup thickens, stir twice with cashew nuts and pepper to get out of the pot.

9. 

   Step9:It's easy to pack.