2. Chop the white radish for later use.
3. Put the cut radish into the basin, add salt and marinate the water.
4. Chopped onions and ginger.
5. Put the minced onion and ginger into the broken radish basin, add thirteen spices and mix well.
6. Mix the seasoning well.
7. add flour.
8, put the ball stuffing together by hand, don't rub, so as not to harden.
9. Cover the noodles and let stand for 1-2 hours.
10, sit in the oil pan on the fire and warm the oil.
1 1. Prepare a bowl of water to dip your hands to prevent your hands from sticking when kneading meatballs.
12. Grab the meatball noodles dipped in water with your left hand, squeeze the meatballs out of the tiger's mouth, pinch off the dough with your right hand and put them in the oil pan.
13, meatballs can be left in the pot. Stop when the pot is full and pick out the golden ones in advance.
14, drain the oil and let it cool.