Orange-flavored Chicken Balls
1.
Slightly chop the chicken breast on both sides with a knife to loosen the meat
2.
Cut into meat strips
3.
Minced meat
4.
Put the minced meat in a bowl, add onion, ginger, salt, pepper powder, cooking wine, egg white
5.
Add appropriate amount of starch, stir evenly, grab the meat, beat it several times, and let it stand for 30 minutes
6.
Orange diced
7.
Apple cut into pieces, soak in light salt water
8.
Put a proper amount of meat into your hand, squeeze it into meatballs with the mouth of the tiger
9.
Squeeze all the meat into meatballs
10.
Pour an appropriate amount of oil into the pan, and when the oil temperature rises to 70% hot, add the meatballs one by one, fry them until they are golden in color, and then pick up the meatballs
11.
Turn the fire up slightly, add the meatballs after the oil temperature rises, deep fry until the color darkens, remove
12.
In another wok, add a little oil, add orange juice, water, white vinegar, and sugar when the oil temperature rises, stir-fry well, add chicken meatballs, and stir-fry evenly. Pour in a little water starch in two times, collect the thick soup and serve it out. Sprinkle a little cooked sesame seeds for garnish, put the fruit in the plate, drip into the soup to garnish
