Ingredients for fermented radish balls

600g ordinary flour, 6g water, 350g shredded radish, 1342g meat filling, 350g light soy sauce, 15g cooked soybean oil (fried pepper oil) ) 30 grams of oyster sauce 15 grams of thirteen spices 5 grams of salt (meat filling) 8 grams of salt (radish) 8 grams of sugar 3 grams of minced ginger 10 grams of 2 eggs

How to make dough radish balls

Step 1

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Mix flour + yeast + water, cover with plastic wrap, and leave in a warm place to ferment. Note: Make the dough as thin as possible, not too dry, and don’t knead it too hard because you need to mix the filling.

Step 2

Mix the meat filling + seasonings, + eggs, and twist in one direction. Cover with plastic wrap and leave in a cool place to absorb the flavour.

Step 3

Peel the radish and grate it into shreds. Add salt and marinate for 15 minutes and squeeze out the water.

Step 4

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Put the meat filling and shredded radish into the risen noodles, and mix well. Note: 1. It is recommended to wear baking gloves and mix directly with your hands, because the dough has gluten and it is difficult to mix evenly. 2. If you have a kitchen machine, it is recommended to use a kitchen machine to stir for 3-5 minutes.

Step 5

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Put oil in the pot. After it is hot, turn to medium to low heat, squeeze in the meatballs, and fry until cooked. Remarks: 1. Wear gloves on your left hand, use the tiger's mouth to squeeze out the meatballs, take a spoon in your right hand, dip the meatballs in oil, dig out the meatballs and fry them in the pan. 2. After putting it into the pot, do not stir it first. After the skin is stretched, stir it with chopsticks. 3. After frying the meatballs, use chopsticks or a large slotted spoon to remove the oil. 4. During the frying process, the fire should be medium to low throughout the process. Remember not to use low heat as the oil will soak into the meatballs.