Artemisia stalk chicken shreds
Overview
Chrysanthemum chrysanthemum contains volatile oil with a special aroma, which can digest food and whet your appetite. It is rich in vitamins, carotene and various amino acids, which can nourish the heart and calm the nerves, lower blood pressure and nourish the brain, clear blood and resolve phlegm, moisten the lungs and nourish the liver, stabilize mood and prevent memory loss. Chrysanthemum chrysanthemum contains volatile oil with a special fragrance, which helps to regulate qi, digest food and appetite, and increase appetite. The crude fiber it contains helps intestinal peristalsis, promotes defecation, and achieves the purpose of clearing the bowels and promoting bowel movement. In addition, chrysanthemum chrysanthemum has a fragrant smell, which can eliminate phlegm and relieve depression, avoid filth and transform turbidity. Chrysanthemum chrysanthemum contains a variety of amino acids, fats, proteins and high amounts of sodium, potassium and other mineral salts, which can regulate water metabolism in the body, facilitate urination and eliminate edema; chrysanthemum chrysanthemum contains a volatile essential oil, as well as choline and other substances, which can lower blood pressure and nourish the brain.
Tags
Ingredients
Steps
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Wash the chicken breast and cut into strips.
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Put the shredded chicken into a small bowl, add cooking wine and soy sauce and marinate for five minutes.
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Remove the leaves from chrysanthemum chrysanthemum, leaving the stems and wash them.
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Cut the mugwort into sections, cut the red pepper into strips, and cut the ginger and garlic into shreds for later use.
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Blanch the cut mugwort stalks in boiling water.
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Heat the wok, add cooking oil to heat, add ginger and garlic and saute until fragrant.
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Add shredded chicken and stir-fry till raw.
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Add the mugwort stalks and red pepper shreds and stir-fry for a while, then add salt and MSG.
