原料: 鷄胸脯肉三盎司(八十克) 鹽 一茶匙料酒一茶匙 濕團粉 兩茶匙團粉與一湯匙水調勻 鷄蛋清五個猪油(炸鷄汁用) 一怀(耗用約一百克) 鷄湯 半杯味精半茶匙熟青豆一湯匙熟火腿末一湯匙 製作方法: 將鷄胸脯肉剁成泥,舆三湯匙鷄湯調勻,剔去筋。再加入鷄蛋清和一半量的濕團粉,攪成濃汁。相繼放入鹽、料酒拌好。 Ingredients: Chicken breast 3 oz (80g) salt 1 teaspoon cooking wine 1 teaspoon of wet flour 2 teaspoons of flour and 1 tablespoon of water mix thoroughly egg white with five lard (fried chicken juice) a treat Grams) half a cup of chicken soup MSG half teaspoon cooked green beans a tablespoon of cooked ham at the end of a tablespoon production methods: chicken breasts chopped into mud, Yu three tablespoons chicken soup mix thoroughly, tick bar. Then add egg white and half the amount of wet crumbs, stir into thick juice. Add salt one after another, mix well.