I'll cook a dish for you: ingredients: chicken breast, asparagus, carrots and mushrooms. Seasoning: salt, monosodium glutamate, cooking wine, pepper, starch, sesame oil. Practice: 1. Wash asparagus, cut off the old roots, and scrape off the hard skin at the bottom with a scraper, so that all asparagus can be treated in turn. 2. Pour a proper amount of water into the pot, add a little salt after boiling, add the washed asparagus and blanch it until it is 80% mature, remove it and put it aside to drain. It's time to drain asparagus, so let's prepare chicken stuffing. Wash and chop chicken breast into paste, wash and chop mushrooms, wash and peel carrots, put chicken paste, mushrooms and carrots into a container, add salt, cooking wine, monosodium glutamate, pepper and sesame oil, and stir well to make stuffing for later use. 4. Soak the freshly made chicken stuffing in the asparagus, and the chicken can wrap the asparagus tightly without pat-drying the starch on the asparagus. 5. Put the cooked chicken stuffed with asparagus into a steamer and steam it. 6. Put the oil in another pot, pour the broth (or the soup made of steamed chicken and asparagus just now), add salt and monosodium glutamate, thicken the water starch, and pour it on the chicken and asparagus.