2. Dice the chicken breast, add soy sauce, salt, pepper and starch, stir well and marinate for a while.

3, corn kernels peeled and cooked, cut in half, not too broken, no graininess.

4. Add water to the other half of the corn and beat it into juice with a cooking machine.

5. Add the flour to the basin, add the beaten corn juice, and add the chopped corn kernels.

6. Add shredded carrots, diced mushrooms and shallots prepared in the first step.

7. Add the marinated chicken breast.

8. Stir well and stir for a while. Put the prepared materials in a fresh-keeping box, cover them with plastic wrap and put them in the refrigerator for refrigeration. Save it for the next morning.

9. Take out the materials prepared the night before from the refrigerator. Dig it out, roll it into balls, brush it with a little oil, and it won't stick to the pan.

10, put the ball in the pot and fry until both sides are golden.