Accessories: 75g of eggs.

Seasoning: 20 g of starch (pea), 5 g of cooking wine, soy sauce 10 g of pepper powder 1 0 g of salt, 2 g of scallion 10 g of ginger 10 g of monosodium glutamate, 2 g of salt and pepper 15 g of soybean oil, and 70 g of appropriate amount each.

How to fry radish balls:

1. Wash radish, peel it, cut it into filaments first, then chop it up, put it in a big bowl, add cooking wine, soy sauce, egg liquid, 40g of wet starch (20g of starch is added with water), monosodium glutamate, chopped green onion (cut), Jiang Mo (cut) and pepper noodles, and mix well to make stuffing.

2. Add soybean oil to the pot and heat it to 60%. Squeeze the radish stuffing into balls with egg yolk, fry them thoroughly in oil until they are cooked, drain the oil, put them on a plate and serve with salt and pepper.