1. Ingredients: 2.5kg flour (fresh meat or bean paste) 3.75kg 100 river shrimps Seasoning: 10g baking powder 110g peanut oil 2.5kg (approximately 1kg consumption) 50g chopped green onion, a little MSG .

2. Pour the flour into the noodle pot, add salt and an appropriate amount of cold water, mix well, then add an appropriate amount of cold water several times, mix in one direction until it is thin and firm, and let it sit for an hour or two. Add baking powder and mix into batter (if no baking powder is used, 35 to 40 grams of old batter from the next day can be used instead).

3. Wash the radish, grate it into shreds, squeeze out the water, mix it into the batter and mix; wash the river shrimp and cut off the shrimp whiskers.

4. Heat the peanut oil in a pan over high heat until it is 70% to 80% hot. Put the oil dumplings horizontally into the pan to preheat, take out and pour out the oil, and use a long-handled spoon to scoop out some batter to cover. Place shredded radish on the bottom of the mold, fill the center of the radish with batter, lift it slightly with a spoon, and add a river shrimp in the middle. Then put the mold into a large oil pan and boil it. The fire should not be too strong to avoid burning on the outside and cooking on the inside. When the oil dumplings come out of the mold and float and turn golden brown, take them out and drain the oil.