1. Shred carrots and wash coriander.
2. Flip the pork, carrots, coriander and rice into a pot and beat in an egg.
3. Pour in chicken essence salt and thirteen spices and mix well.
4. Pour in an appropriate amount of flour.
5. Stir evenly and vigorously.
6. Use a spoon to squeeze a ball out of the tiger’s mouth.
7. Pour the edible oil into the frying pan, put the balls in order to fry them, fry them into golden brown and remove them for serving.
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