200g minced pork, radish 100g, a little onion and pepper, and seasonings: soy sauce, cooking wine, monosodium glutamate, broth and starch.

working methods

1. Plant radish into filaments 10cm long, marinate with a little salt for 5 minutes, and squeeze out the water.

2. Add soy sauce, cooking wine and monosodium glutamate into minced meat, stir well and knead into balls with a diameter of 2.5cm.

3. Wrap the meatballs with shredded radish, put them on a plate and steam them for 5 minutes.

4. Cut onion and pepper into powder. Put a bowl of broth in the pot (chicken essence can be used if there is no broth), add salt, add pepper and onion, bring to a boil, thicken with dilute starch water, and pour on the steamed meatballs.