1. Prepare a radish, wash it, and set aside.
2. Shred the radish and set aside.
3. Put water in the pot, wait for the water to boil, add the shredded radish, blanch the water to remove the spiciness.
4. After the blanched radish shreds are finished, put in cold water, then drain the water and set aside.
5. Drain the shredded radish in cold water, then chop it, salt and marinate for two or three minutes.
6. When the pickling is done, use gauze to squeeze the moisture inside.
7. Prepare the ingredients, as shown in the picture, and set them aside.
8. Then pour in the chopped green onion and ginger. stand-by.
9. Then put the eggs.
10. Then continue to put the five-spice powder and starch, set aside.
11. Add flour and chicken essence and mix well.
12. After all the ingredients are put together, stir evenly and make a small circle with your hands.
13. Put the oil in the pot, wait for 60 to 70% of the oil to heat, add the meatballs, and fry until slightly yellow.
14. Fry until slightly yellow, remove and set aside.
15. The meatballs need to be fried and colored once.
16. When the meatballs are fried until golden brown, they can be taken out and served on a plate.
Tips:Green radish can be replaced with white radish. The starch and flour depend on the state, and the mixing process is just coated with flour. Mine is a little bit less flour, which is not easy to make during the process. When making a small circle, remember to get some water on your hands so that they don’t stick to your hands.
