Egg	4
Red bean paste	200 grams
Corn flour	2 spoons (plain white porcelain spoons)
Salad oil	The right amount

1. Egg white and yolk separated Cheng Danqing container requires no oil and no water.
2. Add two tablespoons of cornstarch in the egg white, and use a spoon to stir the flour into the egg whites, in order to avoid further when hit with a whisk cornstarch Fei SA.
3. Do egg whites before Yang Wei sent master Beat egg white, now have a whisk would have saved the trouble. Electric whisk the whites who had sent, is to whisk together, pour egg white will set up a triangle and not. Because whites do not have added sugar, so to pass the time is relatively long, and requires patience.
4. Red bean paste into 20 grams ball, about the size of quail eggs. Pot into the heat, oil heat, turn a small fire, you can put a small piece of egg whites try oil, egg whites can float oil temperature almost immediately.
5. Use chopsticks a bean ball, wrapped with a layer of egg white, oil fried in, keep turning with chopsticks, dishing out fried to light yellow. (You can also use white porcelain spoons to scoop up a spoonful of the egg white, and a red bean paste ball into the spoon, hand-shaped, wrapped around the egg whites and pour in oil pot with chopsticks in turn, I find this method more convenient ^ _ ^)
6. After fried wobble-plate, sprinkle a layer of sugar or icing sugar can eat ~
   Because it is done before, no photo, next time make up. This recipe is my own research, but tasted very authentic, I feel much better than the sea egg white sheep tail tastes a lot better a lot of street vendors.