Prepare an ordinary banana, peel it, and then cut it into four equal parts. Cut it into four equal-length sections to look better. If you don't pay attention to looking good, just cut it casually. Then each section is divided into two (cut in half from the middle), take half and cut into 5 sections. The slices don't have to be removed, so the five pieces are close together. We will use it as a whole later.

Spread a wonton skin bought in advance, put the five bananas cut in the previous step on one side of the skin as a whole, and turn the other side over to cover the bananas. It is best to have a square wonton skin. I bought a round one, too, but the round one is not easy to operate. Pressing the edge with a fork can make the upper and lower layers stick together tightly, and it can also produce a skirt effect, which makes the cake look much better as a whole. Be sure to press hard, because wonton skin is not very sticky. You can press it several times.

Put oil in the pot, fry slowly with a small fire, and be sure to use a small fire. If it's burnt, it's neither good-looking nor delicious. Turn it over frequently, because the bottom side is flat and the top side is convex. Be careful when turning over the skin to see if it turns yellow. If it's still white, it means it hasn't been fried. After frying, take it out of the pot and put it on a plate.