1. Soak the glutinous rice for four hours

2. Drain the glutinous rice, add ginger, salt, corn starch (can have the effect of solidification) white onion (green onion root don't put it, it will be easy to fry paste. Or green onions do not put also into)

3. Stir well

4. Today introduced two practices. One with the traditional fried potpourri mold. One is our baking commonly used burger mold. Compared to the less oil approach, it is faster to use the burger mold. You need to have someone to hold the mold in your hand to fry it properly. If there is too much oil, the pot roast will float out when it is set. Take away the mold. (Get a new one)

5. Coat the mold with hot oil. Put a flat layer of rice

6. When the oil is hot in the pan. Take a grain of rice and throw it in the oil, the rice can quickly float on the oil can be

7. Then put the mold in the oil to fry

8. Fry until golden brown take out

9. burger mold coated with hot oil. (Why put oil in this step. Because after you put oil, the potatos will automatically separate from the mold when they are fried.)

10.Smooth the rice grains with a small spoon

11.How it looks after smoothing

12.Then put the mold into the frying pan. If the amount of oil is low, you can use a spoon to pour the hot oil into the mold. It will automatically fry for you

13. Fry until golden brown, use the clip to take out the mold

14. Invert it onto a strainer and tap it with chopsticks

15.