The method is as follows:

Raw materials and processing methods:

1. Cut the chicken into small pieces and blanch it with boiling water;

2. separate the fat and lean pork leg, chop the lean meat, and cut the fat meat into pomegranate grains

3. smash or knot some onion and ginger, and cut some into foam.

Practice:

1. Add oil to the pot, stir-fry the chicken pieces, then add wine, soy sauce, sugar, onion and ginger in turn, and simmer the chicken pieces after boiling; (See Figure 1 below).

2. Add an appropriate amount of water into the chopped meat foam in several times, then add eggs, starch (as little as possible), chicken essence, salt, blended 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 to golden brown; (See Figure 4 below)

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

6. Pad the dish with green leaves, put in the cooked meatballs, and serve!