1. Prepare ingredients.
2. Cut the chicken breast into small pieces, add 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of white pepper, 1 tablespoon of starch, mix well and marinate for ten minutes.
3. Wash the asparagus, trim off the old tendons, and cut diagonally into sections. Remove the stems and seeds of the red pepper and cut into small slices, and cut the garlic into slices.
4. Put the oil in the pot to heat up, pour in the diced chicken and stir-fry to change the color and serve.
5. Wash the pot again, pour the oil and heat, add garlic slices and sauté. Turn to low heat, add 1 tablespoon of bean paste and stir fry.
6. Pour in the asparagus, stir fry, and drizzle in a little water.
7. Add red pepper and stir fry evenly.
8. Pour the diced chicken into the pan, mix and stir fry.
9. Add light soy sauce and salt to taste.
Tips:The diced chicken is marinated first, which is more delicious and tender.
