主料

• 鸡胸肉 (300 克)
• 猪肉碎 （100 克）

调料

• 猪油板 (50克)
• 食盐 (1茶勺)
• 白胡椒粉 (1/4茶勺)
• 葱姜水 (1/4 杯)
• 蛋清 (半个)
• 地瓜粉（3大勺）

鸡胸肉切成丁后放入料理机加入蛋清，调入食盐、胡椒粉、地瓜粉和葱姜水搅拌成鸡肉茸。猪油板切细丁后切匀加入鸡茸中。

顺同一方向搅拌上劲至少20分钟，搅的越久越筋道。

猪肉加少许老抽，糖，鸡粉，葱花搅拌均匀备用。

抓一些鸡茸在手里，拿一小块猪肉放在鸡茸上面靠近虎口的地方，然后从拇指和食指中间把鸡肉包住猪肉挤成丸子用粘过水的汤勺接住，放入微微滚得汤水中煮大概6，7 分钟。加鸡粉，盐紫菜青葱调味。

Main ingredient

• Chicken breast (300 g)
• Ground Pork (100 g)
• Pork fat (50 g)
• salt (1 teaspoon)
• White pepper (one-fourth teaspoons)

• Ginger water (1/4 cup)
• The egg white (half)
• Potato flour (3 tablespoons)

Dice chicken then blend it in a blender with egg white, salt, white pepper, potato starch and onion ginger water for a few minutes. Cut pork fat then chop evenly then mix with minced chicken.

Mix the chicken and pork fat in the same direction for at least 20 minutes, the longer you mix it the better result will be.

Mix pork with a little soy sauce, sugar, chicken powder, green onion and mix well.

Grab some chicken in hand, take a small piece of pork on top of mashed chicken place close to index finger and thumb, and then from the middle of the thumb and index finger wrapped pork into chicken to form a meatball then carry it away with a watered spoon. Cook it in almost boiling broth or water for about 6, 7 minutes. Season it with chicken powder, salt and seaweed.