Ingredients: 1 flying dragon, 1 egg white, 15 grams of coriander.
2. Seasoning: refined salt, monosodium glutamate, chicken broth.
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Stir chicken broth, monosodium glutamate, salt and egg white.
2. Put chicken soup and Feilong bird rack into the pot and simmer for a while, skim off the floating foam, take out the bird rack, add salt and seasoning
Finely adjust the flavor, and then add the Feilong bird rack. Squeeze the minced meat into small uniform balls and put them into the soup. When the meatballs are fully floated, pour them into a soup bowl and add chopped coriander. Serve.