Chicken breast 150g cucumber 1 root egg 2 cornstarch 10g chopped green onion 3g Jiang Mo 4g

Production method:

1, first clean the cucumber and cut it into shreds with a knife;

2. Put 2g of salt into a bowl;

3. After the cucumber is salted out, dry it by hand and chop it with a knife for later use;

4, then wash the chicken breast, and then chop it into meat stuffing with a knife;

5. After you chop it, put it in a bowl with chopped cucumber, and add chopped green onion and Jiang Mo;

6. Add two more eggs;

7. Add 2g monosodium glutamate;

8. Add 2g thirteen incense;

9. Add corn starch and stir evenly with chopsticks;

10, add oil to the wok and heat it to about 40%. Squeeze the prepared meat into small balls by hand, and gradually put it into the oil pan with a small spoon, fry it into small balls and take it out for later use;

1 1, leave a little base oil in the pot, add a small piece of curry, and stir-fry slowly over low heat;

12, add water, slowly simmer the juice and gradually thicken, add a little salt and a little sugar to taste.

13, add the fried meatballs, stir fry slowly with a spoon and wait until all the soup is hung on the meatballs;

14, out of the pot, finished.

Technical summary:

1, this dish is made of chicken breast. If you don't want to use chicken breast, you can make this dish with pork, beef, mutton, etc.

2. Chopped cucumbers are added to the meatballs to make the taste more fragrant.

3. When using chopsticks to stir the meat stuffing, you must stir it in one direction, so that the meatballs made by this way taste strong.

4. When cooking curry juice, you must add less salt to the seasoning. The meat stuffing itself is salty, so don't make it salty.