Materials

Main Ingredients: 500g of fresh radish, 250g of peeled pork, 5g of refined salt, 2g of soy sauce, 2g of shaoxing wine, 75g of flour, 5g of chopped green onion and ginger, 500g of cooked lard (about 100g), 2g of peppercorn salt, and 2g of monosodium glutamate (MSG).

Practice

1, wash the radish, peel off the skin, cut into pieces of rolling knife, blanch in a pot of boiling water to seven mature, fish out and squeeze out the water, chopped with a knife into a mince, placed in a large bowl.

2, the pork cleaned and chopped into pieces, also into the radish bowl, and then add wine, salt, monosodium glutamate, flour and a little water, stirring vigorously into the filling.

3, the pot on the fire, scooped into the cooked lard burned to 60% hot, will be stuffed with the heart of the hand squeezed into small rounds, one by one into the pot, deep-fried to light yellow shells, fishing up into the plate, sprinkle pepper salt can be.

≮TIPS≯

The radish should not be overcooked, and when chopping, it should be fine and even, and squeeze out the water. Radish meatballs can be kept at room temperature for several days, can be boiled or burned, can also be boiled soup, its flavor is delicious.