Fat-reduced lunch.

Steps: Cut the chicken breast, add 1 spoon cooking wine, onion and ginger, add 1 spoon Orleans marinade, marinate for 20 minutes, dip in starch and egg crumbs, bake in the oven at 180℃ for 20 minutes, cut into pieces, and dip in salad dressing or tomato sauce.

Steps: add ginger wine and black pepper to shrimp, marinate with sea salt for 15 minutes, blanch peas, stir-fry shrimp with olive oil and garlic slices to change color, add peas and stir-fry for more than ten seconds, add 1 spoon of soy sauce and sea salt, and then take out the pan.