1. The ingredients are ready, sliced strips of sausage, carrot, red pepper and lettuce.
2. First put the rice in a bowl, add appropriate amount of salt, monosodium glutamate and black pepper, then put it on the wet preservation bag, and flatten it with a flat spoon.
3. Put stuffing in the middle, including: a carrot stick and red pepper, some lettuce and sausage sticks and peanuts, some pork floss, and squeeze some salad dressing. (You can also add some sauces such as Lao Ganma, according to your own taste.)
4. Use the wet fresh-keeping bag to wrap the rice from both sides to the middle, and adjust it gently.
5. Spread the salted egg liquid evenly on the rice balls, and then spread the bread crumbs evenly on top.
6. Fry it in a small pot and fry it until golden brown. Place it on a piece of sushi seaweed, then put a little wasabi on the seaweed and squeeze some salad dressing.
7. Then use a little rice grain to wrap the seaweed on the rice ball, and then lightly squeeze a little salad dressing on it.
