Chicken breast 230g, 2 egg whites, 2 spoons of cornstarch, 1 spoon of salt

Practice

1, soak the chicken breast to remove the blood, remove the sinews, and chop the meat into puree.

2, pour the egg white into the puree, stir clockwise, let the egg white fully melt into the puree.

3. Add 2 tablespoons of cornstarch and mix well.

4: Next, add 1 tbsp salt and mix well.

5: Squeeze the balls into the prepared cool water.

6, carefully pour the squeezed balls into the pot and cook slowly over low heat.

7, wait 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.