1. Ingredients: chicken breast, shrimp, celery, spring onion, ginger
2. Slice green onion and ginger, soak in water, chop celery
3. After removing the fascia of the chicken, chop it into puree chicken
4. Shrimp peeled, head and intestines removed, also chopped into puree
5. Add scallion and ginger water to the chicken mash, stir in the same direction, add pepper, cooking wine, light soy sauce, stir again, and stir until it becomes a strong state
6. Add shrimp puree and stir
7. Add chopped celery, stir well, add 2 grams of salt, stir
8. Add an egg white
9. Add starch, cooking oil, stir again, wash your hands clean, beat the chicken and shrimp fillings with your hands to make the balls more elastic
10. Bring cold water to a small fire, grab a ball of stuffing with your hands, and squeeze the stuffing into a circle with your thumb and the other four fingers, and put it into the pot. After all the balls are in the pot, turn on medium heat and the balls slowly rise
11. Put the baby cabbage into the pot and cook for 4 or 5 minutes. After the baby cabbage is soft, add 1 gram of salt to taste, sprinkle in the celery leaves and turn off the heat.
12. Finished product
Tips:The meat filling must be stirred vigorously to make Q-ball balls, and it must be boiled slowly in a pot under cold water. The balls will slowly mature and float. Remove the froth in the pot and the soup will be clear. . The salt should be added after the chicken and shrimp are mixed.
