1. Choose Fuping pointed persimmon.

2. Peel the persimmons, put the pulp in a blender, and beat into a puree.

3. Pour the whipped persimmon puree into the mixing bowl.

4. Pour in flour.

5. Knead into a soft dough, cover with plastic wrap and leave for 30 minutes.

6. Since the dough is a bit sticky, sprinkle some flour on the chopping board, divide the dough into 5 parts, roll it into a round shape, and put the fillings on it.

7. Pinch the mouth tightly and roll it into a round shape.

8. Flatten it and roll it out with a rolling pin until it is about 1CM thick.

9. Add oil to the pot, heat it up and then turn to low heat. Add the persimmon cakes, fry slowly over low heat and serve.

10. Fry both sides several times to make the coloring more even. You can cover the pot and fry for about 5 or 6 minutes.