Cooking Steps

1. 

   Step1:Stir the sugar in warm water until it melt

2. 

   Step2:Pour the melted sugar water into the glutinous rice flou

3. 

   Step3:Blanch wheat starch with 40g boiling wate

4. 

   Step4:Use chopsticks to stir into floccules. Then put the wheat starch lard in the soup and mix well

5. 

   Step5:Knead for a while. Knead into smooth dough. Cover with plastic film and relax for half an hou

6. 

   Step6:Make a ball of about 20g eac

7. 

   Step7:Dip each glutinous rice ball with water and wrap it with white sesam

8. 

   Step8:The oil temperature is 40%. It's fried in stages. How many times is it fried at a time. After the oil is fried, cut off the water and reduce the temperatur

9. 

   Step9:Use chopsticks to turn gently and continuously to prevent sticking to the botto

10. 

    Step10:The time interval between explosions is off fire. Reduce the oil temperature. Press gently to exhaust

11. 

    Step11:Full attention ⚠️ It's a small fire. Use a mesh screen to gently press. Exhaust. Rotatio

12. 

    Step12:At last, the oil was forced out by the fire. The surface was hard. It would not collapse until the temperature dropped. Drain the oil with a mesh screen

13. 

    Step13:Put a piece of oil absorption paper in the fried hemp ball

14. 

    Step14:Look inside. It's hollow. Hahahaha