1. 1. Prepare raw materials.

2. Put 50g of low-gluten flour into a small pot, add 150g of clear water, and stir evenly to form a paste.

3. Then put it on a small fire and keep stirring until the batter is cooked, and let it dry out of the fire;

4. Beat the eggs into the bowl and add them into the cold batter twice.

2.5. Rub it with your hands until the eggs and batter are integrated.

6. Squeeze the prepared egg paste from the left hand to form a ball the size of a glass marble (I squeezed it ugly)

7. Wipe the pot clean on the fire, put the oil to 30% heat, and put the meatballs in the pot with a small spoon in your right hand.

8. With the increase of oil temperature, meatballs will gradually rise to the oil surface, gradually expand into walnut shape, and the color will turn pale yellow.

3.9. Take it out with a colander and drain the oil.

10. When the temperature in the pot rises to 60% to 70%, put the meatballs in and fry them again, and turn them over quickly.

1 1. When the batter in the meatballs gradually condenses on the meatball wall to form golden-yellow empty pills, take out and drain the oil.

12. Leave a little base oil in the pot, add 70g white sugar and stir-fry it to a light yellow sugar solution with slow fire, gently put the balls into the pot and push and pull them. After the sugar solution is hung evenly, sprinkle with white sesame seeds, put them into an oiled plate, quickly separate the balls one by one with chopsticks, and let them cool.