1. Prepared ingredients.
2. Remove the fascia and fat from the chicken breast, and stir it into a puree in a cooking machine.
3. Add salt, minced ginger, pepper, cooking wine, water starch and stir well.
4. Blanch it in a pot of salt and boiling water for a few seconds.
5. Remove the cold water and chop.
6. Add the chopped grass head and cheese, mix well with a little salt, and beat the eggs.
7. Take a little chicken paste and wrap it with grass head cheese filling.
8. Roll into a cylindrical shape and roll in the egg liquid.
9. Coat with breadcrumbs.
10. Deep fry in a frying pan.
11. The surface becomes golden yellow and the volume becomes slightly larger.
Tips:1 The meat paste will be very sticky when stuffing, just stick water or oil on your hands.
2. When frying, the fire should not be high, the oil temperature should not be high, it will scorch and it will not be cooked.
