1, carrots, white carrots wash and peel, shredded, put into boiling water, add a tablespoon of salt and cook for two minutes. Fish out over cool water, squeeze out the water, slightly chopped with a knife a little.

2, green onions, parsley washed and chopped spare.

3, shredded radish into the parsley, green onions, two eggs, add breadcrumbs, a spoonful of flour, a spoonful of cornstarch, a spoonful of five-spice powder, a spoonful of chicken essence, a little salt.

4, put on gloves, scratch and mix well,, and ball into a round a small pill.

5, start the pot into the appropriate amount of oil, oil heat into the balls, medium-low heat and slow frying, until the balls float up, the balls fried to golden brown fish out.