Tools/materials: 2 hand-grabbed cakes, original chicken breast 100g, lettuce, shredded carrot 1 pinch, and a little douban hot sauce.

1, material preparation: the cake is now taken out of the freezer, lettuce and carrots are washed and drained, and the original chicken breast is vacuum packed.

2, chicken breast sprinkled with small pieces, carrots cut into filaments.

3. Heat the frying pan, put the cake into the pan by hand and bake it on medium heat. Turn the cake blank over when it changes from white to mostly transparent.

4, branded until both sides are slightly brown.

5. Brush the watercress hot sauce.

6, out of the pot, on the chopping board, covered with lettuce, shredded carrots, chicken breast.

7. roll and eat.