Chicken breast100g

200g green vegetables

2 grams of salt

Red bean paste 1 spoon

Proper amount of oil

Pepper 1g

A little chopped green onion

3 grams of minced garlic

Millet pepper 10g

4 grams of pepper granules

Methods/steps

Wash the chicken breast, cut it into thin slices, add cooking wine and starch, and marinate for 10 minute.

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Picking and washing vegetables, then draining water for later use.

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Boil some water in the pot, add salt and pepper.

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Add vegetables, blanch until soft, take out and put in a deep dish.

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At first, add the chicken breast, spread it out gently and cook until it is done.

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Take it out and put it on the vegetables, then pour in the right amount of soup.

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Put all seasonings except bean paste on the sliced meat.

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Heat the hot oil in the pan, add the bean paste and red oil and stir fry until it is 80% hot.

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Pour it on the seasoning in the dish.

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