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 with low fire after boiling; (See the figure below 1).

2. Add an appropriate amount of water into the minced 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; (See Figure 2 below)

3. Dip your hands in water and beat the meat foam into meatballs with your hands. (See Figure 3 below)

4. Take another pot, add about a catty of oil, turn down the heat after the oil temperature comes up, and then add meatballs in turn to fry until golden brown; (See Figure 4 below)

5. Put the fried meatballs into the pot of another roast chicken and stew for about an hour; (See Figures 5 and 6 below)

6. Put the green leaves on the plate and put in the cooked meatballs. You can eat them!