Main ingredient: chicken breast 230g.

Seasoning: salt 1 spoon, starch 2 spoons.

1, chicken breast soak to remove blood, remove sinew.

2, chopped into puree.

3, two egg whites.

4, pour the egg white into the puree, clockwise stirring, so that the egg white fully melted into the puree.

5, then add 2 spoons of cornstarch and mix well, followed by 1 spoon of salt and mix well.

6: Squeeze the meatballs into the prepared cool water.

7, the squeezed balls carefully poured into the pot, low heat and cook slowly, until the balls are floating up, is cooked. If the middle is open, you have to add some cool water, mainly to keep the pot from opening up.