Accessories: 50 grams of walnuts, mushrooms (fresh)100g, eggs100g, 50 grams of lettuce and 50 grams of pea tips.
Seasoning: 4 grams of starch (corn), 5 grams of garlic (white skin), 3 grams of sugar, 5 grams of onion, 2 grams of monosodium glutamate, 3 grams of salt, 2 grams of pepper and 40 grams of vegetable oil: 1. Wash pea tips, onions, garlic, green shoots (lettuce) and mushrooms;
2. Cut the onion into sections;
3. Garlic, green bamboo shoots and mushrooms are all cut into small slices;
4. Blanch the walnut kernel with boiling water, peel it and cut it into small pieces, and divide it into several portions;
5. Divide the raw gluten into several portions, each portion is wrapped with walnut kernel, made into chicken nugget shape, boiled in water until it is 70% mature, taken out and drained;
6. Prepare a bowl, knock in 2 eggs, add starch and a little water to make an egg paste, and wrap the chicken pieces with egg coats;
7. Put vegetable oil in the pot, add chicken pieces when the oil temperature is 60% hot, fry until golden brown, remove and drain;
8. Heat the remaining oil in the pot to 60% heat, add mushrooms, green bamboo shoots, onion segments and garlic slices, stir-fry until fragrant, then add clear soup and chicken pieces to boil.