How to make chicken breast meatballs

1, chicken breast 200g, mung bean vermicelli 30g, dried mushrooms 8- 10, shallots 1-2, a little ginger, white pepper, salt, sugar and cooking wine.

2. Add a little cooking wine, white pepper, salt and seasoning to the chicken breast 15 minutes.

3, the mushrooms are made in advance, the fans are soaked or softened, and they are stuffed with onion and ginger.

The stuffing is a one-way mixture of egg white and a little starch, salt and sugar. The whole ball stuffing is thinner than the dumpling stuffing.

5, boil water in the pot, wait until the water is about 70 degrees, and when it begins to bubble, you can use a small spoon to hit the meatballs.

6. When the meatballs float, you can put them on the plate. You can make soup with broth or thick soup treasure if you like. Put the meatballs in and drop sesame oil. It's delicious!