Bean Flour Meatballs

Bean Flour Meatballs

　　First, remove excess oil from the chicken carcass and put it in a pot. Add scallions, ginger, Sichuan peppercorns, and star anise to boil and make a broth. Soak the wide rice noodles until softened, then place them in hot water and cook until tender. Take them out, place on a cutting board, and chop finely. Mix them with bean flour in a ratio of 3:1, then add water, ground pepper, and salt. Stir well, shape into small meatballs, and fry them in oil until golden brown. Remove. Place the meatballs into the broth, add soy sauce, chicken bouillon, salt, and season to taste. Thicken with starch, and before serving, add minced garlic and cilantro, and drizzle a few drops of chili oil. The wide rice noodles should be pre-boiled in hot water to soften. The ratio of bean flour to noodles is 1:3. Adding wide rice noodles helps the bean flour stick together and bind more easily. Ground pepper and salt are added for flavor.