1 First of all, we prepare a green radish, wash the skin, cut it in half and then slice it, or cut it flat to prevent the radish from rolling back and forth, and then cut the radish slices into thin wires and diced them and put them in the pot.

2. Wash the coriander, cut it into small pieces and chop it, put it together with the radish, and add 3 grams of salt and 2 grams of pepper. Prepare a leftover steamed bread, peel the steamed bread, cut it into small diced steamed bread and put it in the pot. Steamed bread diced mainly plays a fluffy role.

3. Then beat in two eggs and mix well. Eggs are mainly used to increase nutrition and make meatballs more tender. Add a proper amount of starch, and the fried food is fragrant and soft. There is no need to add water in the whole process. The water produced by egg liquid and radish is completely enough. Stir until the filling is spherical, pour in half a spoonful of vegetable oil and mix well. The function of vegetable oil is to prevent radish from producing a large amount of water and becoming brittle when fried.

4. Burn the oil in the pot. When the oil temperature is 50% hot, turn it down. Grab a handful of stuffing with some clear water in your hand, squeeze it into balls at the mouth of the tiger, and dig it into the pot with a small spoon. If the stuffing sticks to the spoon, you can dip it in water. Always fry the meatballs with low fire and turn them frequently to make them evenly heated. When the meatballs are yellowish, they are usually fried in this yellowish color in restaurants. After eating, you will immediately return to the pot, which not only ensures the meal rate, but also makes the taste more crisp.