Mix the shredded white radish with green onion, ginger, thirteen spices, pepper, oyster sauce, flour and rice into a batter, squeeze it into the shape of a ball, fry it in the pan until golden brown. The specific method is introduced below: Ingredients: White

500 grams of radish, 100 grams of flour Accessories: 1 bowl of rice, 4 grams of salt, half a piece of ginger, 1 green onion, 2 grams of thirteen spices, 1 gram of pepper Production steps: 1. Grate white radish with a grater

Shred, add salt and marinate for a while.

2. Chop the green onion and ginger into mince, add shredded radish, add thirteen spices, pepper, and a little oyster sauce (you can omit it if you don’t have it).

3. Add rice and flour and stir evenly.

The amount of flour depends on how much water comes out of the radish. If no rice is added, more flour will be added.

4. The mixed batter is slightly thin, so it will be soft when fried. If there is too much flour, it will be hard when fried.

Then heat the oil pan with enough oil to cover the meatballs.

5. Grab a handful of stuffing, squeeze it into a ball with a tiger's mouth, then scrape it off with a small spoon and put it into the oil pan.

You can also use a small spoon to scoop it out directly to make it round and even.

6. Heat the oil in the pot to 70% or 80% heat, turn to medium heat, add the meatballs, push them slowly after they are set, so that the meatballs are evenly colored. Pushing too early will cause the meatballs to fall apart.

7. Fry until golden brown and float on the oil surface, then take it out of the pan.

Notes: 1. Don’t put too much flour, otherwise it will become a dough ball when fried.

2. If the batter is thin, the soup will flow down when the balls are squeezed by hand. It is easier to shape with a small spoon.

3. Fry over medium heat. High fire will easily cause burnt on the outside and burnt on the inside.