1. Wash the chicken breast and cut into thin slices. Add cooking wine and starch to mix well, and marinate for 10 minutes
2. After picking and washing the vegetables, drain and set aside
3. Boil an appropriate amount of boiling water in a pot, add salt and pepper
4. Add green vegetables and blanch until soft, remove and put into a deep dish
5. Just start adding the chicken breasts, spread them out gently, and boil until cooked
6. Remove it and put it on top of the greens, then pour in the right amount of soup
7. Put all the seasonings except the bean paste on top of the meat slices
8. Heat the oil in the pan, add the bean paste and fry the red oil until it is 80 to 90% hot
9. Pour on top of the seasoning in the pan, then
Tips:For those who like a bigger taste, put the ingredients in a frying pan and fry until fragrant, then add the bean paste and fry the red oil.
