Artemisia arborescens is the most tender in spring. When it is checked, the artemisia is said to be accompanied by fragrant dried tea. The family has a chicken breast, and it is tried with white sauce. I did not expect it to be very successful. The first time I write a recipe, I have to bear with it.
1. Cut a small piece of Artemisia argyi. 2. After the chicken breast is cut into small pieces, change the chicken 3. Mix the chicken and add the wine for 10 minutes, then add a small amount of starch and grab evenly. (If you can save trouble, you can add appropriate amount: tender meat powder, the effect is the same) 4. Cooking: Pan heat, oil (I always insist on hot pot cold oil, really important); 2-3 tablets of pepper burned for about 5 seconds; After the onion is finished, the onion is sautéed; the chicken is sautéed until it turns white (all white is basically cooked); the scallions are sautéed twice; the salt and pepper are placed; the sauté is sautéed 6 and 7 The color will get darker and you can turn off the fire.
Green vegetables should not be fried for too long, cooked in the pot and cooked twice; fried for a long time is easy to be old, easy to abuse, the taste will be very poor.