The taste is slightly spicy, and the difficulty is generally 10-30 minutes.

Composition details

Ingredients: pork radish Accessories: minced onion and ginger 5g cooked lard 50g salt and pepper 2g monosodium glutamate 2g seasoning: fresh radish 50g peeled pork 20g refined salt 5g soy sauce 2g Shaoxing wine 2g flour 75g.

operation sequence/order

1. Wash and peel the radish, cut it into hob pieces, blanch it in a boiling water pot until it is 70% ripe, take it out and squeeze it out, cut it into powder with a knife and put it in a big bowl.

2. Wash and chop the pork into pieces and put it in the radish bowl. Then add Shaoxing wine, refined salt, monosodium glutamate, flour and a little water, and stir into stuffing.

3. Fire the pot, scoop in cooked lard and burn it to 60% heat. Squeeze the stuffing into small balls by hand, put them into the pot one by one, fry them until they are light yellow and shell, pick them up, and sprinkle with pepper and salt.

Tips for making white radish and pork balls;

Don't cook the radish too badly, cut it carefully and drain it. Radish balls can be stored at room temperature for several days, and can be boiled, burned or boiled in soup, which is delicious.

White radish pork balls taste: oily but not greasy, soft and refreshing.