Ingredients: hen and chicken breast 1 50g, cooked ham 25g, fat pork fat 50g, water-soaked mushrooms 25g, water-soaked magnolia tablets 50g, water chestnut 50g, egg white 2, milk soup 800g, clear soup 250g, and wet starch/kloc-0.

method of work

(1) Slap the chicken breast with a knife, smash it into fine mud, put it in a bowl, and add 25 grams of clear water to stir well. Boil water chestnuts in a pot with clear water over high fire, take them out, let them cool, chop them into fine mud, and put them in a bowl with fat pork fat (chopped into fine mud). Slice magnolia slices and mushrooms, blanch in boiling water, remove and drain. Slice the ham.

(2) Beat the egg white to foam, add chicken paste, wet starch, fat paste and water chestnut paste, add refined salt 1 g, and stir well to make stuffing for later use.

(3) Put 5g of scallion oil in a frying spoon, turn it on low fire, knead the stuffing into balls as big as walnuts, fry them in the frying spoon until they are hard on both sides, when the color turns white, press them into a round shape, put them in a bowl, add 200g of milk soup, 0.0g of Shaoxing wine10g, and 0.5g of refined salt, steam them in a cage with high fire for 5 minutes, and then take them out and decant them.

(4) Add 5g of scallion oil into 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, monosodium glutamate and sprinkle with ham slices.