1. First shred carrots, cut parsley into sections, cut vermicelli into small pieces, and cut ginger into sections, as shown below:
2. Mix carrots, parsley, Jiang Mo, vermicelli, eggs and spiced powder evenly. Don't put salt at this time to prevent carrots from getting soup, as shown below:
3. Stir these materials evenly, add flour and salt, and mix them into a sticky batter. If carrots are soup, you can add more flour, as shown in the following figure:
4. Take 10g carrot paste and make balls, as shown in the following figure:
5. When the oil temperature is about 150 degrees, put the meatballs into the meatballs and fry them until they look yellow, as shown in the following figure:
6. You can eat it at last, as shown below: