How to eat in the New Year Q-bomb black pepper chicken meatballs are a delicacy that I like very much, it has a rich, delicious and Q-bomb taste. The unique aroma of black pepper is perfectly combined with the umami of the chicken, which makes for an endless aftertaste. Let me share my experience on how to make Q-bomb black pepper chicken meatballs. 
Chicken breast 1000g
2 eggs.
Sea salt black pepper 5g
5g salt, 10g minced green onion
1. Fresh chicken breast is the best choice for making meatballs, which are rich in protein, delicate meat, less oil, and delicious meatballs
2. Put the chicken breast into a food processor and stir it into minced meat, add salt, sea salt, black pepper, and chopped green onion seasoning to mix well, and then put it in the refrigerator to refrigerate, which can make the chicken more flavorful
3. In order to increase the Q-elastic taste of meatballs, you can add starch and eggs to the minced meat. Starch helps keep the shape of the meatballs intact, and eggs add tenderness to the meatballs. If you don't like the stiff taste of starch, you can add no starch and only egg whites
4. When mixing the minced meat, try to stir in one direction, so that the minced meat can be more viscous, the meatballs are more elastic, stir the tendons, stick to the chopsticks and do not fall off, and stir well;
5. Then, we come to the steps of making meatballs. You can use a spoon dipped in water to knead the meatballs, which can not only prevent the meat balls from sticking to your hands, but also make the meatballs more rounded;
6. Put the meatballs into 60°C warm water and cook slowly, and when the meatballs float, it means that they are cooked
7. After the water is boiled, take out the meatballs, and pour out the water that boils out the foam, avoid boiling the meatballs with boiling water, which is easy to boil
8. Scoop the meatballs into cold water, and if possible, add ice cubes to cold boiled water to tighten the chicken balls
9. Change a pot of water to a boil, and then cook the chicken meatballs until they float
10. After boiling, take it out again, put it in ice cubes and cold boiled water to tighten, and the chicken meatballs are ready. The chicken meatballs produced in this way are elastic and firm even without adding starch, and have a rich taste, with both the deliciousness of chicken and the spicy flavor of black pepper, and are deeply loved by diners in soup and stir-fry.