1. Cut the chicken into small pieces and blanch it with boiling water;

2. Separate the pork leg from the fat, chop the lean meat and cut the fat into pomegranate grains.

3. Part of onion and ginger is mashed or knotted, and part is cut into foam.

Exercise:

1, add oil to the pot, stir-fry spicy chicken pieces, add cooking wine, soy sauce, sugar, onion and ginger in turn, drain the chicken pieces, and simmer on low heat after boiling.

2. Add a proper amount of water to the chopped meat foam several times, then add eggs, starch (as little as possible), chicken essence, salt, blending oil and onion ginger foam, and stir in one direction.

3. Get water on your hands and beat the meat foam into meatballs with both hands.

4. Take another pot, add about a catty of oil, and when the oil temperature comes up, turn off the heat, add meatballs in turn, and fry until golden brown.

5. Put the fried meatballs into another pot of roast chicken and stew for about an hour.