2. First, replace the raw materials with knives. Remove the old roots of leeks, then cut them into minced leeks and put them in a pot. First cut carrots into filaments, then cut them into shredded carrots and put them in a pot.

3. The following seasoning: add a spoonful of salt, an egg and a proper amount of flour and mix well, then add a little thirteen spices and mix well, and gently grasp well with your hands. If the stuffing is not shaped and cannot stick together, you need to add more flour and then grab it evenly by hand.

4. Judge whether the meatballs are shaped, squeeze the meatballs by hand to prove that the flour is enough, and then start making them on the fire.

5. When the oil temperature is 160℃, add an appropriate amount of vegetable oil into the pot, squeeze the leek stuffing into a ball by hand, fry it in the pot, and evenly separate the meatballs from the pot when putting it in the oil pan to prevent sticking together.

6, don't squeeze so round, the skin is more brittle and delicious when it is irregularly fried. After the meatballs are formed, gently push the meatballs with a spoon to make them mature evenly and quickly. When the meatballs float and the skin is a little yellow, catch them with a hedge.

7. After the oil temperature rises, put the meatballs into the heavy oil. The heavy oil is to make the meatballs more crisp, and you can also sprinkle some cumin powder to taste after serving.