Chop the chicken breast into mud first, and chop it with Italian parsley in the middle. No fresh herbs, just dried Italian parsley.

Add chopped onion, salt, pepper and 1 tbsp wine to the ground chicken and stir vigorously until it becomes sticky.

Broccoli, soaked in salt water, washed, peeled off the rough skin of the branches and stained with flour.

Wrap the cauliflower part with chicken stuffing in a ball shape. If the ground meat sticks to your hands, you can get some water on your hands and finish it smoothly.

Dip the meatballs in egg liquid and then dip them in a thin layer of flour.

In a pan, heat olive oil and fry chicken balls until slightly burnt and half cooked.

Take a deep pot, add meatballs, cover the chicken meatballs with water, bring to a boil over high heat, turn to low heat, cover and stew for 25 minutes.

Finally, add salt, pepper, minced garlic, Italian parsley and lemon juice, and then roll it up. Chicken Q bomb has vanilla flavor, which goes well with slightly sweet broccoli.

Sour chicken soup has a special taste.