Here is a dish for you: Ingredients: chicken breast, asparagus, carrots, and mushrooms. Seasonings: salt, monosodium glutamate, cooking wine, pepper, starch, sesame oil. Method: 1. Wash the asparagus, cut off the old root part, and use a scraper to scrape off the hard skin at the bottom, so that all the asparagus are processed in sequence. 2. Pour an appropriate amount of water into the pot, bring it to a boil, add a little salt, put in the cleaned asparagus and blanch it until it is medium ripe, then take it out and set it aside to drain the water. 3. While the asparagus is drained, let’s prepare the chicken stuffing. Wash the chicken breast and chop it into a puree. Wash and chop the mushrooms. Wash, peel and chop the carrots. Add the chicken puree, shredded mushrooms and chopped carrots. In the container, add salt, cooking wine, monosodium glutamate, pepper, and sesame oil and stir evenly to form a filling. Set aside. 4. Stuff the just-made chicken stuffing onto the asparagus. There is no need to pat dry the starch on the asparagus. The chicken can also wrap the asparagus tightly. 5. Put the prepared chicken stuffed asparagus into the steamer and steam until cooked. 6. Heat oil in another pot, add stock (or the soup from steaming chicken stuffed asparagus just now), add salt, MSG, thicken the gravy with water starch, and pour it on the chicken stuffed asparagus