2. Remove the leaves from the radish, clean it, wipe it, add water to the pot and boil it, then blanch the radish. (Don't wait for the water to boil again, turn off the fire and take it out)

3. Put the blanched shredded radish in a ventilated place, shake off the heat with chopsticks, and then wring out the water.

4. Chop the green onion, ginger and coriander respectively.

5. Add scallion, ginger, coriander, oil, salt and monosodium glutamate into shredded radish, then add a spoonful of spiced powder and mix well.

6. Prepare red fermented bean curd, and then scoop a little fermented bean curd.

7. Dissolve the red fermented bean curd in the fermented bean curd and pour it into the already mixed stuffing.

8. After mixing well, add 13g of flour (the amount of flour depends on the degree of dryness and wetness of shredded radish. If it is dry, add less flour, and if it is wet, add more flour). I think that more flour tastes bad, so try to dry it.

9. Use chopsticks, or bring disposable gloves, and grab them evenly, and the filling will be ready.

1. Heat the wok and pour in enough cooking oil. When the oil temperature is 8% hot, put the stuffing into small balls and fry them until golden.