1, wash the cabbage and cut into pieces, not too fine, but not too big. Slice the onion and ginger, and then add them to the Chinese cabbage.

2, add salt, soy sauce, a little thirteen spices and pepper powder, stir well, let stand, cabbage will kill water.

3. When a large amount of water oozes from the cabbage stuffing, directly beat an egg into it, then stir it, then add flour according to the thin consistency at this time, add a spoonful and stir it until it becomes a slightly thick batter. It can also be added to the extent that it can be kneaded into dough, but personally, thick mushy croquettes are softer. Of course, thick ones are easier to shape and the fried ones have a better appearance.

4, add the right amount of oil to the pot (not too little, usually the weight of fried things). When heated to 70% heat, scoop out the batter with a spoon and put it in the oil pan. The ball floats up, the surface turns golden yellow, and then the oil is taken out.

Ingredients: several slices of Chinese cabbage, coriander 100g, egg 1 each, flour 150g, salt 5g, spiced powder 3g, ginger 15g.