Accessories: Chicken Crispy Bones, Eggs, Crushed Peppers, Peppers, Cooked Black Fungus, Cooked Enoki Mushrooms

Seasonings: Ginger and Onion Water, Wine, Salt, MSG, Chicken Essence

Productions: 1, take 400 grams of puree of pork in a pot, add 100 grams of chopped chicken crispy bones (chicken breast bone), pour in the right amount of ginger, onion and water and cooking wine, put in 40 grams of egg whites, then stir in salt, MSG and Chicken Essence. After 40 grams of egg white, add salt, monosodium glutamate and chicken essence, to be stirred in one direction, you get pork meatball filling.

2, the pot into the vegetable oil is hot, the pork filling into balls under the frying pan, deep-fried to the skin a little hard when removed from the oil.

3, another pot mixed into the soup boiled, seasoned with salt, pepper, monosodium glutamate and chicken essence, the fried meatballs, chopped peppers and peppers crushed into the pot, burned over low heat, turn the heat to thicken the sauce, out of the pot into the mat with cooked black fungus and cooked mushrooms in the hot bowl, surrounded by cooked vegetables into the heart.