chicken breast

1 block

Cauliflower

1

garlic

pepper

Barbecue powder

salt

soybean

Cooking wine

Consume fuel

step

1.

Thawing of chicken breast

2.

Cut into two pieces, and cut a knife on the chicken breast to facilitate the taste.

3.

Spread evenly on both sides: pepper, barbecue powder (cumin), salt and cooking wine.

4.

Cover with plastic wrap or plate and marinate in the refrigerator for half an hour.

5.

When curing chicken breast, cut broccoli into pieces and chop garlic.

6.

Blanch broccoli in boiling water for about 1 min. Broccoli will become beautiful in color.

7.

Saute minced garlic in the oil pan.

8.

Pour the blanched broccoli, add a little salt, stir fry a few times, and take out the pot.

9.

According to personal taste, use a small bowl to adjust juice: soy sauce, oil consumption, water. More soy sauce can make the color look better.

10.

Take the chicken breast out of the refrigerator, brush a little oil on the pot and fry the chicken breast on low heat.

1 1.

Pour in the prepared juice, pay attention to turning over the chicken breast and avoid sticking to the pot.

12.

Cover the pot and simmer for a while. But always pay attention to avoid sticking to the pot or even burning it. Open the lid from time to time and turn over the chicken breast. When both sides of the chicken breast turn brown, the meat inside can be cooked.

13.

broccoli