1. Chop the chicken breast into a paste, add two egg whites, add salt, and beat the eggs evenly in the paste in one direction. When the protein is completely dissolved in the paste, starch is added. Don't use too much starch. If you add too much, the meatballs will not be crisp. Don't add starch at one time. Add it slowly according to the situation, otherwise it won't change the taste of the meatballs.

The next step is full of energy. Be sure to beat the stuffing in one direction until your fingers touch the stuffing and you feel the stuffing rebound, even if it is ok;

2. Put it in warm water and let the meatballs slowly lick the water to ripen.

3. After all the meatballs are squeezed, cook the meatballs on low heat. If the water is going to boil halfway, you can add cold water to press it down, or you can directly pour the water from the pot on it with a spoon. In short, don't let the water in the pot boil. After the meatballs float, they are cooked;

4. In addition, take cold water, take the meatballs out of the pot with a colander, put them in cold water, and take them out when eating.