Method of preparation:
1: First of all, let's scrub the washed and peeled white radish and carrot into fine julienne.
2: After the carrots are shredded put them inside a large clean pot and add a spoonful of salt first.
3: Then mix them well and set aside.
4: Next, we'll chop up the clean cilantro and place it in a large bowl.
5: Crack in three eggs, weighing about 180 grams.
6: Add a pinch of grated ginger, a spoonful of five-spice put and a spoonful of pepper.
7: Finally we add two spoons of cooking oil. Then use chopsticks to toss them well first. (Adding cooking oil can reduce the radish and cilantro out of water)
8: And then add the right amount of plain flour in small amounts.
9: Then use chopsticks to mix them first into a thick paste like this.
10: Add the right amount of sweet potato starch or corn starch in small amounts.
11: Then use chopsticks to stir them all the way to a thicker paste.
12: Then we in the pot of boiling oil, oil temperature to 40% of the heat when we in the tiger's mouth to squeeze the shape of the ball.
13: and then put them in turn into the pot, the whole process with medium heat and slow frying, in the middle we have to be diligent to turn a little to ensure that the heat is evenly distributed.
14: Until the surface is golden brown and all floating, you can control the oil out of the pan.