1. Shred the red and white radish, add two tablespoons of salt, and marinate for 10 minutes.
2. Add flour, five-spice powder, chicken essence and oil and stir well
3. Take an appropriate amount and beat back and forth with two palms to form balls
4. Put the meatballs at the oil temperature of 50%, and fry them slowly on medium heat until they are set
5. Turn to high fire and deep-fry until golden yellow and remove it for later use
6. Ham, sliced tofu, chopped green onion and parsley and set aside
7. Bring to a boil with water, add sliced ham, tofu, and radish balls and boil until tumbling, then simmer for 2 minutes.
8. Add salt and chicken essence to taste
9. Sprinkle with chopped green onion and coriander before serving
