1. Put the dumplings in a pot of boiling water and stir gently to prevent sticking to the bottom of the pot
2. The glutinous rice balls are boiled until they float, and when they are a little soft, serve them out
3. Put it in cold water to cool down for a while
4. Prepare two eggs and beat them up
5. Take out half of the glutinous rice balls that came out first, wrap it with a layer of egg liquid, and then a layer of bread crumbs. If you want the outer skin to be more crispy, you can wrap it with a layer of egg liquid and then a layer of bread crumbs.
6. Fried dumplings. The oil temperature must be high, about 70% hot, quickly put the glutinous rice balls into the oil pan and stir quickly
7. It's like frying for a minute, and it's quickly taken out
Tips:For the glutinous rice balls, choose a slightly larger head, with more filling, which makes it more enjoyable to eat
