Cooking Steps

1. 

   Step1:Prepare materials: crush the cooked salted egg with yellow, mash the garlic, cut the bacon into small pieces, soak the medlar in water and set aside.

2. 

   Step2:Peel the asparagus. Use a slanting knife for standby.

3. 

   Step3:Hot water in the pot, add oil, blanch asparagus and fish out for two minutes

4. 

   Step4:In the oil pan, stir fry the garlic and the salted egg yolk for half a minute until it's bubbling. Stir fry the bacon for half a minute. In the high soup (without boiled water or thick soup treasure), boil it. Put in the medlar. Cook for a minute and then asparagus.

5. 

   Step5:Loadin