1. Wash the radishes and shred them separately, chop the green onion, ginger, crush the fried peanuts, wash the soybean sprouts to control the moisture, and prepare the bean dregs and flour.
2. Pour shredded radish, soybean sprouts, green onions, and ginger into a large container, add salt, stir and marinate for 5 minutes.
3. The marinated radish shreds and soybean sprouts are dried and chopped. (Don’t cut too much!)
4. Pour the chopped radish and soybean sprouts back into the container, add salt, monosodium glutamate, pepper powder, five-spice powder, sesame oil, chopped peanuts, and half of the flour.
5. Stir evenly by hand, and stir in one direction while adding flour. (It feels like it can be squeezed into balls, so don't add flour.)
6. Put some oil on the wok and turn it to a low heat when it is 4--5 hot.
7. Squeeze into balls with your hands.
8. Put the balls into the oil pan. Don't turn them when you first enter the oil pan. Turn them when the surface has a hard shell.
9. When the surface of the meatballs is golden, they can be out of the pot.
10. Served with a bowl of egg soup, would you like to eat it? Ha ha!
Tips:You can crush the steamed buns without bean dregs to keep the balls soft.
