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 the onion and ginger is smashed or knotted, and part of it is cut into foam.

Practice:

1, add oil to the pot, stir-fry the chicken pieces, add cooking wine, soy sauce, sugar and onion ginger in turn, and simmer over low heat after boiling; (See the figure below 1).

2. Add an appropriate amount of water to the chopped meat foam in 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. Get water on your hands and beat the meat foam into a meatball with both hands. (See Figure 3 below)

4. Take another pot, add about a catty of oil, and when the oil temperature comes up, turn down the fire and put the meatballs in turn and fry them into golden brown; (See Figure 4 below)

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

6. Put green leaves on the plate, put in the cooked meatballs, and serve!