Chicken Balls with Orange Sauce
1.
Prepare the ingredients
2.
Peel the blood orange and cut into pieces
3.
Beaten into juice
4.
Filter out fiber
5.
Add tomato sauce, rice vinegar, sugar, and a little salt to the juice to make it taste sweet and sour
6.
Wash chicken breasts and cut into small pieces
7.
Put it in a cooking cup, add salt, green onion and ginger water
8.
Beaten into delicate meat
9.
Put 1 tablespoon of cornstarch in the pot and stir it up. Dip some water in your left hand to grab the meat filling, squeeze the meatballs along the tiger’s mouth, and use the spoon to scrape a meatball directly with your right hand.
10.
The meatballs are prepared and placed on a plate filled with cornstarch
11.
Roll evenly with a thin layer of starch
12.
Add the meatballs when the oil is 4-5 hot
13.
Fry on medium and low heat until the meatballs float and the skin turns yellow
14.
Take out the oil control
15.
Pour a little base oil into the pot, pour in the orange juice when the oil is warm, and bring to a boil
16.
Stir constantly, pour the soup into the chicken balls
17.
Turn the spoon and boil the soup to get out of the pot
18.
Finished picture!
19.
Finished picture!
20.
Finished picture!
21.
Finished picture!
Tips:
1 The sweet and sour taste of orange juice can be flexibly controlled, and you can taste it after adjusting it
2 Don't add too much seasoning in the chicken balls, too much will cover up the taste of orange juice
3 Don’t have too much starch on the chicken balls, shake off the excess starch before putting it in the pan
4 Green onion ginger water is to put green onions and ginger slices in a small bowl, add cold water to soak for a few minutes.
