Homemade Chicken Dietary Sausage Exclusive

Soak the black fungus until soft, wash it clean, and chop it.

Thaw and cook the mixed vegetable pieces, then squeeze out some of the water.

Clean the chicken breast and cut off the sinew.

Mix salt, cooking wine, ginger powder, water, and sweet potato starch in the right proportions, then add half a spoon of baking soda and stir evenly (the spoon is the size of a coffee stirring spoon).

Cut the chicken into pieces and put them into a meat grinder, then add the prepared starch water in two batches and mix.

Mix the prepared minced meat evenly.

Add the chopped wood ear mushrooms and mixed vegetable pieces. (The wood ear mushrooms and mixed vegetables together weigh 100 grams)

Put the mixed minced meat into a piping bag.

Add water to the pot, place a steaming rack, line with parchment paper, squeeze the minced meat into the shape of sausages, wet your hands, and tidy the edges of the sausages. Turn on the heat, after it starts steaming, reduce to the lowest heat and steam for 10 minutes.

Use a spoon to squeeze the remaining minced meat into meatballs.

The meatballs are done cooking when they float.