1, a white radish; Planing silk; A handful of chives; Chop; Add shredded radish;

2. add salt; Stir evenly; Leave it for about half an hour; Let the radish water come out; Then pour out the water; Add a spoonful of sugar and pepper to taste;

3. Flour and eggs; Put a proper amount of water; Stir; It is a flowable batter; Pour oil into the pot and heat it; The mold is slightly hot;

4. Then take a spoonful of batter; Turn the mold with your wrist; Let the batter spread evenly on the mold; Then put into oil; Mention together; Almost five seconds; Take it out; Add shredded radish;

5. Then pour a spoonful of batter on the shredded radish; Keep it in the oil pan; Fry in medium fire; Wait until the batter on the surface of the oil chopping block has shown a faint golden color; You can tap the mold gently; Let the oil chopping block fall off naturally; If not, continue to fry;

6. Turn over and fry after falling off; Fry until golden brown on both sides; You can put it on to control the oil. Oil can be eaten if it is well controlled; This must be eaten while it is hot.

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