2. Put the chopped chicken paste into a container, and beat the egg white evenly in the meat paste, beating in one direction. When the egg white is completely dissolved in the meat sauce, add starch. The amount of starch does not need to be too much. If you add too much, the meatballs will not be crisp. I added 4 spoonfuls of control.
3. Prepare a pot of cold water and put the minced meat into the pot one by one.
4. After all the meatballs are squeezed, cook the meatballs on low heat. If the water is going to boil halfway, you can add cold water to press it down, or you can directly pour the water from the pot on it with a spoon. In short, don't let the water in the pot boil. When the meatballs come up, they are cooked.
5. In addition, take cold water, take the meatballs out of the pot with a colander, put them in cold water, and take them out when eating.