Green radish
500g
Pork
250g
Water-raised vermicelli
200g
Flour
150g
Egg
1
Substantial Ingredients
Spring onion
10g
Salt
3/2 tbsp
Ginger
5g
Soy Sauce
1 tbsp
Wine
1 tbsp
Monosodium Glutamate
1/4 tbsp
Sugar
1 tbsp
Pepper
1/4 tbsp
Five Spice Powder
1 tbsp
Steps
1. Chop the pork with a knife.
2. Mince green onion and ginger, wash radish and drain water from watery vermicelli.
3. Add chopped green onion and ginger, soy sauce, pepper, cooking wine and 1/2 teaspoon of salt to the pork mixture.
4. Stir with chopsticks and marinate for 10 minutes.
5. Shred the radish with a paring knife.
6. Add 1/2 teaspoon salt to the shredded radish and mix well.
7. Marinate for 5 minutes and then squeeze the excess water out of the shredded radish with your hands.
8. Then chop the shredded radish.
9. Chop the buffalo vermicelli as well.
10. Put the pork, radish and vermicelli into a bowl, beat in the egg and mix in the remaining 1/2 teaspoon salt, sugar and five-spice powder.
11. Add the flour.
12. Stir well with chopsticks, at this point you can easily form a ball with your hands without breaking it up.
13. Heat enough oil in a wok until it reaches 50 percent, then use your left hand to grab some of the mixture and squeeze it out of your mouth.
14. Right hand take a stainless steel spoon sticky oil, from the tiger's mouth to dig down the balls, into the pot, all in turn good.
15. Fry the balls on low heat until they are light golden brown and pull out.
16. When the oil temperature rises to 80%, add the balls and deep-fry them for 3-60 seconds, and remove them from the pan when they turn a slightly deeper golden brown.
Tips
Key:
1. Shredded radish should be salted first to kill the water, so that it is easy for the balls to be shaped, and the balls will not be too wet.
2, flour to use medium gluten flour, the amount should not be too much, mainly play the role of binder.