Ingredients: pork (with some delicious food if necessary), white radish, raw flour, mushrooms (or seasonings like squid or garlic can be changed according to your preferences), oil and salt.

Practice: 1, soak the mushrooms first, then chop them with pork, add some salt, shake them for a few minutes.

2. Wash the radish, peel it, put it on a slicer and slice it into filaments, put some salt on it, and then drain it for later use.

3. Add raw flour (preferably potato flour) to the drained shredded radish and mushroom meat foam and mix well to form dough.

4. Squeeze the dough into small balls one by one and fry them in a hot oil pan.

People who are not afraid of hot air can put more oil, fry the meatballs completely golden and eat them directly.

I was afraid of the heat, so I just fried it and boiled it in water.

Tips:

1, dried Lentinus edodes is the best choice for Lentinus edodes, which tastes more fragrant.

2, it is best to choose a piece of fat and thin pork, the whole lean meat tastes more firewood.

3. After kneading into small balls, there are also three cooking methods:

First of all, you can fry it like me. When the meatballs will take shape and will not spread out, add some water to boil it, and then you can eat it after collecting the soup.

The second kind is to fry the meatballs in the oil pan and fry them into golden croquettes, which are also delicious. They are soft on the outside and hard on the inside. Very sweet and crisp.

Third, put the kneaded meatballs into a dish, then put them into a pot, cover them with medium heat and steam for 25-30 minutes until the meatballs are cooked. This way of eating is the least spicy, and it also keeps the sweetness and umami of radish itself the best.