Main ingredient: 260g chicken thigh meat, 30g tomato, 20g cabbage, 15g lettuce

Accessories: oil, salt 1/2 spoon, 1/8 spoon black pepper, 5g ginger, 5g garlic, 2 tablespoons of egg white, 3 tablespoons of corn starch, 0.5g noodles, 500g water

1. Soak the chicken thighs in water for more than 1 hour, fish them out, wash them, remove the bones, remove the tendons, fat and thick skin, leave a small amount of thin skin, and chop them horizontally and vertically with the back of the knife several times to loosen the meat a little.

2. Cut the chicken thighs into pieces of similar size.

3. Put the meat into a bowl, add salt, black pepper, ginger and garlic, mix well and marinate for 30 minutes.

4. Add egg white, scrunch well; add cornstarch, scrunch well; add lye, scrunch well. At this time, you can add water moderately, or not, depending on the surface of the chicken paste rendered not dry and not thin state can be.