1. Flour and water
2. Stir until there are no particles
3. Grease the pan and drain the dumplings
4. Fry until the dumplings are golden on the side that touches the pan
5. Pour in the flour water. In the past, the amount of flour water was less, and it was easy to break at the end. Throw away the excess flour and water, and the final effect was better than before.
6. After frying for about 3 minutes, use a spoon to scrape off the excess soft and white roux. You can see that the ice flower will not break easily. Fry for a little bit for 1, 2 minutes.
