1. A watery white radish, first peeled off a piece of the radish, the radish flattened, cut the time to avoid slipping and hurt his hand, the radish cut into thin slices, as thin as possible, and then top knife cut into thin julienne in a pot.

Several cloves of garlic, flatten them and cut them into minced garlic and put them in a small pot.

2. Add 4 grams of salt, blanch the radish with your hands, cover with plastic wrap and marinate for a few minutes to get the radish out of the water.

3. A piece of lean pork, first cut into pork slices, and then chopped into mince, chopped out of their own pork stuffing, meat stuffing tendons are chopped constantly eat chewy and fragrant.

4. pot of boiling oil, oil is hot after frying a little shrimp, fried to shrimp into a golden brown pour out, shrimp hot oil fry, taste more fragrant.

5. radish a few minutes after the water will come out, take out the radish, hands inside the water inside the radish silk squeeze out in a basin, the minced meat, shrimp and radish in a basin, hand rubbing mixed, add chicken powder 2 grams of flour 5 grams of hand in a direction of mixing and wrestling, so that the meat and radish and the seasoning is fully integrated.

6. Beat in an egg white, continue to mix in one direction and wrestle, add egg white mixing not only smooth texture, radish can also be better to hold the dough, and finally put a little vegetable oil wrestling.

7. Add vegetable oil is not easy to stick hands, after the filling is mixed well, take a plate to grab a little filling, with both hands back and forth the ball

The ball as far as possible round a little bit, placed on a plate, one by one are well grouped on a plate.

8. Boil water in a pot, add a little vegetable oil, put on the grate and put the balls on top of the grate to steam for 10 minutes.

9. Steam the balls of this time, we adjust the sauce, the garlic paste into the soy sauce 3 grams, 2 grams of spicy sauce, tomato sauce 3 grams of oyster sauce 2 grams of wine 3 grams of salt 1 gram, 2 grams of sugar, pour a little warm water, stir with a spoon to dissolve the seasoning.

10. 10 minutes later, lift the lid off the pot and take out the steamed meatballs, being careful not to burn your hands with the steam.

11. In the pot, pour in the oil and season the sauce, stirring constantly with a spoon to dissolve the seasoning, and when the soup thickens, pour in 1 gram of soy sauce to improve the color, stirring until the soup bubbles, and then pour the soup on the top of the meatballs.