1. Cut the chicken breast into two pieces (not two halves), cut it in half from the middle of the thick meat, add appropriate amount of salt and pepper, wipe it evenly by hand, and add appropriate amount of cooking wine and soy sauce. This is my feeling, curing 10 minutes.

2. Wash the pods and asparagus, peel and slice the potatoes, remove the lines on both sides of the pods, and let the water boil for about 2 minutes, so that the pods and asparagus can be fished out. Potato chips must be thin, otherwise it will be difficult to cook. Potatoes should be cooked for a while.

3. Boil the marinated chicken breast again, turn it back and forth for about 3 minutes, put it in with chopsticks, and then turn off the fire for 3 minutes. Cut into pieces.

The eggs have been steamed in advance with the egg steamer. When the potatoes are soft, put them in a bowl and stir them with a spoon. Add the right amount of pepper. When it is cold, it will be wrapped in plastic wrap, kneaded into mud by hand (I am rough), and just set the plate. Cut tomatoes in half, add canned ready-to-eat corn kernels, package them and take them to work.