This formula contains okara, and it is watery wet bean dregs. Because the dried bean dregs have different water content, they need to be fine-tuned by themselves to prevent the meat from being too wet and there is no way to form a group. If the bean dregs are very hot, reduce the stock or water as appropriate. Even reduce the amount of bean dregs. Be sure to let the stirred meat stuff have a viscosity. The weight of the bean dregs is not fixed. Adjust it to the extent that you or your family can accept it.
Potatoes cut into small pieces of plastic wrap into the microwave oven to soften
Then use a fork to make the mud (the mashed potatoes are free to use, steamed can also be used)
Mix onion, mashed potatoes, chicken stuffing, potato starch, bean dregs, etc.
Add broth and eggs, etc., and mix well. Stir in one direction with chopsticks to increase the viscosity of the meat
Use a mousse box to shape the meat (you can also dig it directly with a spoon, squash)
Use a knife to scrape the meat
Brush a little oil in the frying pan. Fry until both sides are yellow
Mix the A material evenly, boil it, then add a well-mixed B-hook to cook a bright, viscous sweet sour sauce.
Finally, sprinkle a little black pepper