1. Wash the radishes and rub them into silk
2. Boil it in salt water until it is ripe, then remove the cold water. Too cold water can keep the color emerald green
3. Squeeze the water, add a little salt, flour, egg liquid and pepper powder and mix well. Radish is cool in nature, and pepper powder is hot in nature, it can be neutralized, and can increase fragrance
4. Mix into the state as shown in the picture, it seems loose, and can be formed into a ball by hand
5. When the oil is 50% hot, shape the balls by hand and put them in one by one
6. First deep-fry to set the shape, then change the low heat to re-fry, deep-fried and cooked
7. Take it out and put it on kitchen paper, soak up the remaining oil.
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