Accessories: 2 tablespoons of bean paste, 0/0-20 capsules of pepper/kloc, 0/-2 tablespoons of pepper/kloc, 0/-2 tablespoons of Chili powder or dried pepper, 5- 10 ml of soy sauce, cooking wine, starch, onion, ginger, garlic and sesame.

1, preparation materials: wash lettuce and cut leaves for later use. Chop onion, ginger and garlic (reference dosage: the amount is as long as the little finger of onion, 3-5 slices of ginger and half a head of garlic). If you like spicy food, you can prepare a few more dried peppers and break them for later use.

2. Slice chicken breast (the thinner the better), add a little light soy sauce (1-2 tablespoons), starch (1-2 tablespoons), cooking wine (2-3 tablespoons), pepper (1 tablespoon) and 2 tablespoons salad oil, stir well and marinate for 30 minutes.

3. Heat the wok, put in the whole pepper without oil, pour out the pepper when it starts to smell, and crush it on a dry panel with a knife for later use. Add some oil to the pan, stir-fry the lettuce, and then put the lettuce on a big plate.

4. If there is bean paste, this step can be ignored. Homemade sauce: 2 tablespoons soy sauce, Wang Zhihe sauce bean curd 1 block, bean curd 1-2 tablespoons, Laoganma or Chili sauce 1 tablespoon, and mix well for later use. When cooking, homemade sauce and bean paste are mixed together, which tastes more delicious.

5. Put a little base oil in the pan, add chopped green onion and garlic in the wok in Jiang Mo, add bean paste (or homemade sauce), stir-fry red oil in bean paste, add cold water, then add appropriate amount of cooking wine (reference dosage: 1-2 spoon) and soy sauce (reference dosage: 1-3 spoon) and stir well.

6. After the water and soup in the pot are boiled (when the water in the pot begins to bubble), pour the chicken slices and cook for 1-2 minutes, then pour the chicken and soup in the pot into the big dish.

7. Sprinkle pepper and pepper noodles (1-2 tablespoons) on the chicken slices. If you like spicy food, you can add prepared dried peppers and sesame seeds.

8. Wash the wok, heat the wok, add about 10-20ml salad oil (which can cover one layer of your chicken slices), and pour the oil on the chicken slices after heating. If there are shallots, you can sprinkle some to add color.

We can supplement protein by eating boiled chicken breast. Eating it regularly can invigorate qi and nourish blood and strengthen the body. Moreover, this boiled chicken breast is easy to absorb nutrients.