2 pieces of chicken breast

Seven portions of asparagus

Onion 1

Carrots 1

black pepper

salt

sugar

starch

Cooking wine

Light soy sauce

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Step 1

Cut the chicken into pieces, add a bottle of cooking wine+sugar (half spoon)+soy sauce+salt (half spoon)+starch and marinate for half an hour.

Second step

Remove the old skin from asparagus roots, cut off old terrier, wash and cut into long sections, add boiling water, add a spoonful of salt and a few drops of oil to cook, remove and drain.

Third step

Sliced carrots and onions are sliced in water and drained for later use.

Fourth step

Put a small amount of oil-fried shallots in a large hot pot, pour the marinated chicken breast into the pot together with the marinated ingredients, and stir-fry for a few times to get cooked.

Step five

Switch to medium heat, first add carrot slices and stir fry, then add onion, sprinkle a little black pepper, and don't add any other seasoning.

Step 6

Take out the pan and put the fried vegetables next to the asparagus. Eat chicken with light asparagus or. . . .

Step 7

Cut the asparagus into small pieces with a spoon, and then stir-fry the chicken. If asparagus is tasteless, Wakaka.

skill

1. Bamboo shoots are cooked in boiling water, and it won't take long. Add a spoonful of salt and a few drops of oil to keep asparagus green (cooked with broccoli here).

2. Carrots contain a lot of carotene, which can be converted into vitamin A after ingestion, and vitamin A is the key to maintaining the health of eyes and skin, which can promote the absorption of calcium and prevent calcium deficiency. But the absorption of carotene in food needs the help of fat. Proper heat treatment is beneficial to the release of β -carotene from plant raw cells.