1. Prepare the raw materials and clean them. Soak the squid and shiitake mushrooms in warm water and cut them into shreds. Peel the white radish and cut into thick strips. The cabbage heart is grilled into slices and the chives are cut into sections.
2. Add water to the pot, add the squid silk, shredded shiitake mushrooms, and white radish sticks to a boil.
3. Add salt and oil to the glutinous rice flour and knead it into a ball with a proper amount of water. Knead it into a strip and then knead it into a pellet. After the water is boiled, put it in while making the pellets, moving fast.
4. Cook until the balls are all floating, pour in the cabbage cores, salt-baked chicken and cook for about 3 minutes, sprinkle with scallions.
5. Add appropriate amount of oil and salt to taste before serving.
Tips:If you find it troublesome to make your own balls, there are ready-made balls in the supermarket, remember to buy small balls, the ones without stuffing.
