2. Accessories: oil, cooking wine, soy sauce, salt, ginger, onion, starch.

3. Practice:

(1) Chop the meat of Erbafei's front legs, not too much, it will not feel fleshy.

(2) glutinous rice is cooked into hard rice.

(3) Stir in minced meat while it is hot.

(4) Add Jiang Mo, chopped green onion and soy sauce.

(5) add a proper amount of cooking wine.

(6) add a proper amount of salt.

(7) Add 4 egg liquids.

(8) Mix the egg mixture.

(9) add about 1g of starch and mix well.

(1) Let it cool thoroughly.

(11) Rub meatballs and wear gloves for easy operation.

(12) add water to starch and mix well, and roll the meatballs with starch water.

(13) Make it and put it in a baking tray.

(14) Put a lot of oil in the pot and bring it to a boil. If you want to boil it, put a piece of ginger and it will boil immediately, and gently roll the dumplings from the side of the pot one by one.

(15) fry slowly with a small fire, don't turn it over, and gently push it with a shovel when a thin shell forms on the outside.

(16) fry for about 2 minutes and the meatballs float.

(17) The surface is dark golden yellow.

(18) Remove and drain the oil with a colander.