1. Prepare fresh asparagus
2. Peel off the old skin, only the tender core inside
3. Clean
4. Blanch salt in boiling water for a few minutes to remove oxalic acid
5. After blanching, take it out and put it in ice water immediately to keep the crispy taste of the reed shoots
6. Pork belly cooked with star anise, cinnamon, ginger
7. Cook for 20 minutes, cook and remove
8. Cut into strips
9. Fry it in a pan to get some fat
10. Yuanyang hot pot base, use the spicy hot pot base inside, take a spoon
11. Put the base in the pot
12. First steak the meat on one side, fry the base material out of red oil, then add some rice wine, then stir fry the meat and the base material together
13. Add the asparagus and fry for a while
14. Drain the soup, and then pour a little water starch, water starch can make the reed shoots taste better.
