1. Pour the ground glutinous rice flour and white sugar into a basin, add warm water and stir evenly, and knead repeatedly until dough is formed.

2. Pour the oil in the pot, and don't make the fire too big. Start rubbing dumplings, not too round, just shape them, and they will naturally become round after frying.

3. Heat the oil pan to about 50% and turn down the heat. Then roll the kneaded meatballs in the flour, pat off the dry flour and put them in the oil pan (so that the meatballs will not stick together).

4. Just put the meatballs on about two thirds of the oil surface. Gently stir the meatballs in the center of the bottom of the pot with chopsticks, and the meatballs will naturally float.

5. After all the balls float, slightly increase the ignition and gently turn the fish's back in one direction to make the balls evenly heated. At this time, it is very important that the fire is not big, and it should be heated evenly, otherwise the meatballs will break the oil. )

6. Fry until golden brown, remove and you're done.