Ingredients: one catty of pork sandwich, one catty of glutinous rice, two eggs, ingredients: a little water chestnut, onion, ginger, wine, seasoning: a little salt, soy sauce, monosodium glutamate, vinegar, two jins of oil and four liang of sugar. Production: 1 Chop pork into coarse stuffing and mix it with glutinous rice, add eggs, water chestnut, sugar and soy sauce, and add a little onion, ginger, wine, vinegar, salt and monosodium glutamate. Stir well, stir hard by hand and let stand. 2 Make the stuffing into an egg-sized jiaozi by hand, and set aside. 3 Take out the oil pan. When the oil is 70% hot, put the cooked glutinous rice balls in the oil pan and fry until golden brown (the amount can be divided into several times). This is the best time to taste glutinous rice balls. Generally, you can put a large amount at a time, and you can braise it when you want to eat it next time. Methods: 1. Mix indica rice and glutinous rice in proportion, wash, drain and grind into fine powder (the finer the better). X @ # 2。 Wash radish, chop it, steam or boil it in a cage, and squeeze out water. O= 3。 Chop the fat and lean pork into minced meat, stir-fry with soy sauce, then add the minced radish, salt, minced onion, ginger and garlic, water starch, pepper, sesame oil and monosodium glutamate (if chicken soup is added) and stir-fry until cooked. What needs special attention here is that there must be pepper in the seasoning used for radish stuffing to ensure that the finished product has the unique fragrance of radish and pepper. 4. Heat the rice flour with water to form a dough (or stir-fry the rice flour in a pot with low fire until it is half cooked, and then add water while it is hot to form a dough), divide the ingredients, knead the dough by hand, put the stuffing on it, and wrap it into a oblate Baba blank. 5. Put the wrapped Baba blank in an iron pan and fry it. Before putting it into the pot, coat the inner wall of the hot pot with a layer of cooking oil (the effect is better if you use a pot). After putting the Baba blank away, cover the lid, fry and bake with medium heat until there is a slight oil smoke from the side of the pot, open the pot and put it on the pot. After spraying water repeatedly for 2-3 times, the pot can be taken out. Features: the color of the stove edge of the sticky pot is golden, crisp but not burnt, crisp and delicious; Non-stick pan surface, slippery and oily, soft and non-stick; The stuffing is juicy, fresh and salty. There are many kinds of fillings to be sent to the stove. In addition to radish, there are pickles, shredded celery, sugar, sweet-scented osmanthus, sesame sugar, spicy stuffing and many other flavor varieties. Mung bean Baba is made of glutinous rice and mung beans. Steamed glutinous rice is mashed into sticky paste, divided into small dumplings, kneaded into thin slices, wrapped with cooked mung bean stuffing, made into oval semi-finished products, and fried. The new mung bean bazan in the oil pan has bright butter and oil bubbles on both sides. It tastes soft and sweet, and it has an endless aftertaste. It is a good breakfast product.