1

The hot water of sweet potato vermicelli is soft enough to be pinched off with nails, and then it is taken out and drained.

The practice of burning meatballs

2

Chop the vermicelli and put it in a basin for later use.

The practice of burning meatballs

three

Ginger, onion and garlic are all cut into pieces, and then put them in when frying, without putting them in advance.

The practice of burning meatballs

four

Add two teaspoons of flour to the chopped vermicelli.

The practice of burning meatballs

five

Then add spiced powder, salt and chicken essence in turn.

The practice of burning meatballs

six

Add onion, ginger and minced garlic

The practice of burning meatballs

seven

Chopsticks are stirred in one direction, adding a small amount of water in the process, and the chopsticks are stirred evenly. Don't add too much water, because it is too thin to form.

The practice of burning meatballs

eight

The left hand can squeeze out the molded meatballs until the left hand squeezes them out and the right hand holds a spoon to scrape them off. This usually squeezes meatballs.

The practice of burning meatballs

nine

Add oil to the pot, add meatballs at 70% heat, and put them while squeezing. Don't squeeze them too hard. If it's too big, the meatballs will be Q Q, and they won't be so crisp. Fry until golden brown, and take out.

The practice of burning meatballs

10

Eat while it's hot. The cooled meatballs can be eaten by heating at last when making soup, or they can be added when making braised dishes.