Ingredients: hen and chicken breast150g, cooked ham 25g, fat pork 50g, water-borne mushrooms 25g, water-borne magnolia slices 50g, horseshoe 50g, 2 egg whites, milk soup 800g, clear soup 250g and wet starch10g.

working methods

(1) Smash the chicken breast with a knife, mash it into fine mud, put it in a bowl, and add 25g of clean water to stir it evenly. Boil water chestnut in a pot with clear water, take it out, let it cool, chop it into fine mud, put it in a bowl, and add fat pork fat (chop it into fine mud). Blanch magnolia slices and mushrooms in boiling water, remove and drain. Slice the ham.

(2) Beat the egg white until it bubbles, add chicken paste, wet starch, fat paste and horseshoe paste, add 1g refined salt, and stir evenly to make stuffing for later use.

(3) Put 5g of onion oil into a frying pan and turn to low heat, knead the stuffing into balls as big as walnuts, fry them in the frying pan until both sides are hard, and when the color turns white, press them into a round shape, put them into a bowl, add 200g of milk soup, 0.0g of Shaoxing wine1g and 0.5g of refined salt, put them into a cage, steam them on high fire for 5 minutes, and take them out and decant them.

(4) Add 5g of onion oil to the wok, and when it is heated to 50%, add milk soup, clear soup, refined salt, mushrooms and magnolia slices to boil, remove foam, add ginger juice and monosodium glutamate, and sprinkle with ham slices.