[Country]: China recipes

[Food]: Sichuan cuisine

[Vegetable]: Eggs

[Thematic]: Non-thematic category

"Process": the basic material of steaming process

[Material]: 200g of chicken breast, 500g of carrot and green leaves1020g.

[Accessories]: 2 grams of eggs, 40 grams of dry bean powder, ginger, onion and clear soup.

[Seasoning/gravy]: refined salt 10g, cooking wine 25g, monosodium glutamate 2g, pepper noodles 1g, melted lard 50g and water bean powder 30g.