(1) Before powder coating, it is necessary to ensure that the surface of raw materials is fully wet, but it must be drained, otherwise the powder coating will not be uniform.

(2) When the powder is wrapped, the raw materials are buried in the prepared powder, and the two ends of the raw materials are pinched with ten fingers and rolled and kneaded in the same direction for more than 5 times (more powder).

(3) Soak it in clear water for about 2 seconds to make the powder on the upper wing moist, that is, the dry powder that wraps the raw materials becomes paste (it is forbidden to turn when soaking to prevent the batter from being washed away by water, and the powder can be wrapped again if it is washed away).

(4) Pick up and drain the water, then put it into dry powder and repeat the above-mentioned coating and kneading method for more than 5- 10 times, and then stop kneading when scales are completely and evenly hung on the skin.

(5) The raw materials wrapped with flour should be fried immediately, otherwise it will affect the formation of scales. The frying temperature is controlled within 165℃, and it is fried for 5-6 minutes until the color is light golden. Stab the thickest part with a toothpick to see if there is blood coming out. If there is blood, it needs to be fried again 1 min.