1. Cut the chicken breast into pieces, add water, salt, baking soda, egg white, wood cemetery powder, oil to marinate, and cut the bamboo shoots and carrots into thin slices.
2. Add appropriate amount of salt, baking soda, oil, and water to the nest bamboo shoots and red dill to cook and let cool for later use.
3. Heat the pan, add oil, and fry the garlic until fragrant.
4. Stir-fry the carrots and bamboo shoots, add a little water to taste, thicken the drenching oil and set aside.
5. Wash the pot, heat up, add oil, and fry garlic until fragrant.
6. Saute the chicken breast until fragrant.
7. When the chicken breasts are cooked, stir-fry the bamboo shoots in the nest, adjust the taste, and stir well with pepper and oil.
8. Take out the pan and serve.
