Mullet roe 1 piece, 4 pairs of white radish, garlic sprout 1 piece, egg 1 piece, 20 pieces of dumpling skin, 3 tablespoons of rice wine 1 spoon, 2 tablespoons of salt1spoon, and sugar.

method of work

1.) Brush the rice wine on the surface of mullet roe, dry-boil it in a pan and preheat it, then fry it for half a minute on both sides, then take it up, cool it slightly and cut it into 0.3 cm thick inclined slices for later use.

2.) Wash and peel the white radish, cut it into pieces with a length of 2 cm, a width of 5 cm and a thickness of 0.3 cm for later use, wash the garlic seedlings and cut them into oblique pieces, and add salt and sugar to the eggs and break them up for later use.

3.) Overlap mullet roe slices, white radish slices and garlic sprouts 1 slice, put them on 1 piece of dumpling skin, roll them up and fix them, dip a little egg liquid in the seal, fix them left and right and press them tightly, and prepare all the materials in sequence for later use.

4.) Dip the mullet roe roll made in the method (3) in the egg liquid, fry it in a pan until it looks golden yellow, then take out the drained oil, cool it a little, cut it into half rows and serve.