1, Chrysanthemum coronarium wash and cut into small dices.

2, put a small spoon of salt marinade for ten minutes, squeeze the excess water with your hands.

3, put the egg and mix well.

4, flour starch baking powder mix well and pour into the basin.

5, add chopped green onion and ginger.

6, put pepper, chicken seasoning.

7: Stir the knife with chopsticks to thicken.

8, the pot into the appropriate amount of vegetable oil, hot, squeeze the hand one by one into the balls, fried six or seven minutes cooked, fish out, continue to fry the rest of the balls. Frying well after the re-frying once. The oil temperature should not be too high. Finally, high heat to force out the oil can be.