When I was a child, my mother and grandmother would fry dumplings and sprinkle dumplings, and a group of our children ate while watching them fry. It felt happy and lively! Spring Festival in childhood! Now I’m far away from home. I can only do it myself


500g radish
250g pork
100g flour
2 eggs
2 tablespoons fennel
1 tablespoon pepper
Proper amount of salt
Proper raw extract
Moderate old smoke
4 small peppers
Half a piece of ginger
A handful of shallots


Step 1
Cut the radish into fine shreds and chop the pork seasoning together, and then if the egg, pepper, pepper, salt, flour and so on, stir well

Step 2
Heat the pot, pour in the oil, and when the hot oil is smoking, put in the balls extruded with your fists

Step 3
Put Yuanzi into the pot and adjust it to medium heat to avoid burning inside and outside

Step 4
Stir the ball back and forth with a leaky spoon to heat it evenly

Step 5
If you can't judge whether the dumplings are cooked or not, you can pick up one and try it

Step 6
Roll and fry until the color is golden and red. Take it out and eat it while it is hot. The outer layer of skin is very crisp and the inside is tender and juicy