Fennel balls

Fennel balls

Introduction:

"Novice barrier free fennel balls. It's not fennel. It's not small. It's just fennel. "

Production steps:

Step 1: get all the materials ready. wash sth. clean.

Step 2: after slicing the chicken, pat the mud vigorously, cut the pig fat oil into small pieces, cut the fennel into sections, cut the onion and garlic into pieces, take half of the wolfberry, and use the blender to "mix into mud" respectively.

Step 3: mix the raw materials, add egg white, salt, cooking wine and chicken

Step 4: Boil the water, add the remaining Lycium barbarum, round the mashed meat by hand, heat for 5 minutes.

Step 5: remove the froth, add a little fennel, a little salt and monosodium glutamate, done

Materials required:

Chicken: 300g

Fennel: 150g

Pig fat oil: 50g

Egg: one

Wolfberry: a handful

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Sesame oil: appropriate amount

White pepper: moderate

Note: adding lard and egg white can make the meatballs useless; when removing the froth in the soup, you can fire first and flush up the froth, which can be fished clean quickly; Fennel has the functions of regulating qi, invigorating stomach and relieving flatulence, so when you are full of food, you can also have a realy Generally speaking, it's very fragrant, but it's a bit stuffy. I plan to try adding some white vinegar and millet pepper ring next time. It is suggested that this soup be boiled and drunk at noon to ensure a sweet afternoon nap and huhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhuhu.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light