1. Half of chicken breast, rinse and slice, white onion and cut into sections;
2. Add salt, cooking wine, pea starch, monosodium glutamate, pepper and water to the chicken slices, and hold them evenly.
3. Cut off the old stalks of the asparagus.
4. Bring water to a boil, reduce the heat to lower the chicken slices separately, spread them with chopsticks, and cook until they float and remove;
5. Put a little salt and oil in the water, add the cleaned asparagus, and leave it for about one minute;
6. Remove the asparagus from the shower and place it on a serving plate.
7. Heat the oil, sauté the green onions;
8. Add a little water and put oyster sauce;
9. Pour in chicken slices and asparagus;
10. Stir-fry evenly over high heat, and sprinkle some shortbread dried sea pepper rings.
