The ratio is: 250g of flour, 250g of edible oil, 250g of water, 40g of raw flour and a spoonful of baking powder.
Specific practice: 1, pickled and sliced three layers of meat: salt, sugar, soy sauce, ginger rice, garlic and scallion vinegar, rice mill juice and scallion oil, coriander, and roasted and cut into powder pepper.
2. Prepare crisp paste: 250g flour, 40g raw flour, 250g baking powder 1 spoon, 259y water and 250g oil, and add coriander, ginger, garlic, chopped green onion and salt.
3. Pour the marinated meat into the crisp pulp and mix well. Fry in the pan at 70% oil temperature until golden brown, and then take it out and enjoy it.