Ingredients preparation: pork tenderloin 60g white radish 20g carrot 15g shallot with a little shrimp skin.

Exercise:

1 shred white radish and carrot, blanch in boiling water, blanch in cold water and drain.

2 cut the tenderloin into small pieces, add ginger slices to remove the fishy smell, and put the meat into a meat grinder to make a paste for later use.

3 Chop the shallots, put the chopped shallots, shrimp skin, starch and shredded radish into the meat sauce, then add a proper amount of complementary food oil and baby soy sauce and stir well.

4 Take a plate and put it in a steamer, apply a layer of oil to the bottom of the plate, scoop the minced meat into small meatballs with a spoon, put it in the steamer after completion, put it in cold water, and steam for about 15-20 minutes, which is basically mature!