Fat-reducing Bento, fat-reducing lunch.

Steps: Cut the chicken breast, add 1 spoonful of cooking wine, onion and ginger, add 1 spoonful of Orleans marinade, marinate for 20 minutes, dip in starch and egg bread crumbs, bake in the oven at 180℃ for 20 minutes, cut into pieces, and dip in salad dressing or tomato sauce.

Steps: add ginger cooking wine and black pepper to the shrimps, marinate with sea salt 15 minutes to taste, blanch the peas, saute the shrimps with olive oil and garlic slices to change color, add the peas and stir-fry for more than ten seconds, add 1 spoon to light black pepper, and the sea salt can be taken out of the pot.