1. Prepare the main ingredients.
2. The ingredients and noodles are relatively wide.
3. Shell the walnuts.
4. The hulled walnuts are chopped into fine pieces.
5. Wash the peanuts, drain the water, and chop them into fine pieces.
6. Add appropriate amount of butter and sugar, stir well and compact. The butter is added for seasoning, and the other is to increase the viscosity of the walnuts and peanuts. It will be easier to knead into a ball when you wait. You can add it without adding it. Butter can be melted in a steamer or microwave in winter.
7. The well-stirred walnut and peanut filling, squeeze it into a ball by hand, be sure to squeeze it tightly. Use the same method to make all the materials into balls.
8. Put hot water in the soup pot to boil, add the noodles and cook until soft and remove for later use. The noodles are freshly boiled and fished. It is best to put the noodles clearly and clearly to prevent them from sticking together.
9. The stuffing ball sticks starch all over the starch.
10. Wrap the noodles on the outside of the ball in a cruciform shape, and then wrap the whole body in starch for use.
11. Make all the fillings in the same way.
12. Put peanut oil in the soup pot and heat it up to 70% to keep the oil temperature. Put in the prepared ball and fry for 1 minute to remove the oil.
13. Bring the oil to 40% heat again to maintain the oil temperature, pour the fried balls back into the pan and fry for 2 minutes to remove the oil.
