1. Pick the washed fennel and set aside.
2. The fennel cutter is about 10cm, and I usually cut it into quarters.
3. Add eggs, flour, thirteen spices, salt, and stir repeatedly to make the fennel stick to the flour.
4. Appropriate amount of edible oil, wait until the oil temperature is 8 mature, add the flour-coated fennel
5. Fry until golden on both sides, under oil control.
6. The simple and delicious fennel lump is out of the pot.
Tips:I don’t know if the oil temperature is right. Try it with a small amount of lumps with chopsticks. There are bubbles and floating around, which proves the oil temperature is right.
