In the first step, knead in a little water to make the meat full;

In the second step, add a little egg white to wrap the chicken that has absorbed the water. , the water will precipitate when blanched or fried;

The third step, coating with starch, will make the taste smoother and more tender, and the water will be locked in more firmly.

300g chicken, 50g green pepper, 4g salt, 10g soy sauce, 5g cooking wine, 3g MSG, 5g sugar, 2g vinegar, 5g green onion, 5g ginger, 250g oil , 5 grams of starch, 1 egg.

1. Wash the bell peppers and remove the stems, cut them into diamond-shaped pieces with a side length of 1 cm, cut the green onion and ginger into mince, chop the meat into mince, add 1 gram of eggs, salt, and 2 grams of soy sauce. gram, 1 gram of cooking wine, 3 grams of starch, stir clockwise until uniform and set aside.

2. Heat the oil in a pan until it is 50% to 60% hot. Use your hands to squeeze the meat filling into walnut-sized balls, put them into the oil pan, fry until they are set, and then take them out.

3. Put 20 grams of base oil in the wok, add green onions and minced ginger, stir-fry slightly, add 300 grams of cooking wine, soy sauce, oil, soup or water, then add sugar, and put the meatballs in the pot after boiling , simmer over low heat for about 10 minutes, add bell pepper pieces, dissolve the remaining starch in water, then pour it into the pot, thicken the juice, and serve on a plate.