2250 grams of mung bean powder

condiments

Onion150g

Vermicelli 150g

White radish 150g

Coriander100g

Proper amount of dried bean curd

Spiced powder 1g

Salt100g

Garlic moss 150g

Soybean oil1100g

Step 1

Wash and dry mung beans, break and peel them, and grind them into about 2000 grams of mung bean powder.

Second step

Wash the spicy radish, cut it into fine dices with dried bean curd, onion, vermicelli and coriander, add refined salt and spiced powder, stir well, then add mung bean powder, and stir well to form ball stuffing.

Third step

Put the pot on the fire, add soybean oil, heat, knead the meatballs into meatballs as big as red dates, fry them in the pot until golden brown, and take them out.