1. Rinse the carrots with water, peel off the skin thinly, and remove the roots.

2. Take some coriander and chop it into small pieces. Add more or less coriander according to personal taste.

3. Grate the carrots into thin shreds with a grater. After the carrots are shredded, pour in the coriander and sprinkle with two spoons of salt.

4. Put some starch, about 10 tablespoons of starch for three carrots. Add another tablespoon of flour.

5. Put three eggs in three carrots, some five-spice powder or thirteen spices to add flavor to the meatballs, and some ginger powder.

6. Finally, put some sesame oil in to enhance the fragrance, and then add a little MSG. Once everything is put in, stir it with a pair of chopsticks.

7. Mix the stuffing and heat the oil directly in the pan until it is 50% hot.

8. Turn to low heat, roll the meatballs with your hands and put them into the pot, fry until golden, the shell is a little hard and the meatballs float, then take them out.

9. After taking out the meatballs, place them on the oil-absorbing paper. Do not turn off the heat. Place them on the oil-absorbing paper for about a minute. Repeat the frying of the meatballs to make them crispier, about 30 seconds. Just take it out.