1, peel and wash the radish, rub it with a julienne peeler to make it into fine julienne, and then cut it smaller. There is no limit to the choice of radish, red radish, white radish, green radish can be. In addition to prepare a overnight steamed bread, the steamed bread skin removed do not want, the remaining steamed bread rubbed into the state of crumbs.

2, prepare a clean empty pot, pour the grated radish into the pot, and then beat 2 eggs. Then add chopped ginger, chopped green onion, pepper powder, salt to taste and mix well with chopsticks. Adding eggs can make the texture of the fried balls fluffier and more flavorful.

3, and then pour the flour and crushed buns, there is no need to add additional water here, the ratio of flour and crushed buns is 1:1 can be, too much flour balls are easy to sticky. Buns more fried balls dry.

4, and then use chopsticks to stir into a batter, batter dryness and humidity should be appropriate, can hold the ball can be.

5, the pot into the appropriate amount of oil, the oil heated to 4 into the heat, the batter into a ball-shaped into the frying pan, medium-low heat frying until the balls floating up, with a slotted spoon gently stirred, so that it is evenly heated.

6, until the balls are lightly browned on the surface and cooked inside, then fish them out. Then heat the oil in the wok over high heat until 70-80% hot.

7, pour all the fried balls into the pot for deep-frying, after deep-frying, you can make the surface of the balls golden color, crispy texture, in short, it will be more beautiful and delicious. The deep-fried meatballs should be quickly removed, drained of oil and placed in an air-conditioned container, so that the meatballs are not easy to soften, and cooled but also crispy. However, the fried balls or eat while hot more flavorful, eat not finished cold and put in the refrigerator, eat when heated, or stew with a few good.