Accessories: Chicken Crispy Bone, Eggs, Broken Hang Jiao, Beauty Pepper, Cooked Auricularia, Cooked Flammulina velutipes.

Seasoning: ginger and onion water, cooking wine, salt, monosodium glutamate and chicken essence.

Output: 1. Take 400g of pork paste, add100g of chopped chicken crisp bones (chicken breast with bones on it), pour a proper amount of ginger and onion water and cooking wine, add 40g of egg white, add salt, monosodium glutamate and chicken essence, and stir in one direction to get the pork ball stuffing.

2. Heat the vegetable oil in the pot, squeeze the pork stuffing into balls and put them in the oil pan. When the skin is slightly hard, remove and drain the oil.

3. Add broth to another pot to boil, add salt, pepper, monosodium glutamate and chicken essence, put the fried meatballs, chopped peppers and chopped peppers into the pot, cook them with low fire, turn to high fire to collect concentrated juice, put them in a hot pot with cooked auricularia auricula and cooked Flammulina velutipes, and put cooked vegetables around them.