Slice the chicken breast, add some soy sauce and cooking wine and marinate for an hour or two.

Pour a little cold oil into the hot pot and stir-fry the chicken with pickled peppers until the meat slices turn white.

Add a bowl of water, mushrooms, salt, white pepper and chicken essence to the pot. I like to put more chicken essence. It tastes fresh. Boil on a big fire.

Finally, add lettuce, turn off the heat when the lettuce is cooked, and pour out the oil soup. This way, chicken and vegetables won't taste too bad and there is no oil. I put mushrooms and lettuce. You can also add other vegetables according to your taste.