1. A proper amount of Sophora japonica, blanch in boiling water for 20 to 30 seconds.
2. Remove the water control.
3. An appropriate amount of flour, beat in 2 firewood eggs, a little salt, and pepper powder.
4. Pour in a little water and make a thick custard, pour an appropriate amount of rice overnight.
5. Stir well.
6. Brush a layer of oil in a non-stick pan, and scoop half of the Sophora japonica rice paste.
7. Use the bottom of the spoon to gently flatten and round.
8. Fry on low heat until golden on both sides.
9. Finished product.
10. Finished product.
