1. Wash the radish and cut into thin strips.
2. Wash and shred carrots.
3. Wash the coriander stalks and chop them into small pieces.
4. Wash the shiitake mushrooms and cut into small cubes.
5. Shred ginger and green onions.
6. Blanch the radish in water and squeeze out the water.
7. Stir-fry the carrot shreds with oil and set aside.
8. Han radish, carrot, shiitake mushrooms, coriander froth, five spice powder, pepper, salt, sesame oil, flour, starch, sticky rice flour for filling.
9. Put oil on the bottom of the pan and heat it to 60% hot radish balls and fry them in a pan.
10. Put a little oily ginger and green onion on the bottom of the pot, aniseed, sweet noodle sauce, light soy sauce, sugar, cooking wine, fry the radish balls and add water, simmer over low heat with salt for 3 to 4 minutes and pour sesame oil.
11. Just collect the juice.
12. Finished product.
Tips:Tip: 2 grams of salt is used for seasoning when cooking, 1 gram of pepper is also dual use, and two-thirds of sesame oil is used for filling. Add or subtract seasonings according to personal taste.