Step one: First, peel the green radish and grate it into thin strips. The radish strips can be cut shorter to have a better taste. Put an appropriate amount of water in the wok to boil, add an appropriate amount of refined salt, add shredded radish and blanch it for 1 minute.

This can remove the bitterness and spiciness of the radish while ensuring the crispy texture of the radish. Then remove and drain the water and set aside.

Step 2: Remove the skin from half of the steamed bun, crush it into shredded radish, beat in an egg, the egg can make the radish balls more fluffy, add 3g of refined salt, 1g of white pepper, and 1g of baking soda and stir Evenly.

Add baking soda to make the outer skin crispy and not soften when cooled.

Step 3: Stir evenly and add an appropriate amount of flour. Do not add too much flour, otherwise the fried balls will become hard and can be shaped into a ball. Then add a little chopped green onion, add an appropriate amount of cooked corn oil, and stir evenly.

The purpose of adding corn oil is to make the fried balls crispier and not hard when cold.

Step 4: Next, start the operation. Put a wide amount of oil in the wok. The oil temperature is 60% hot. Turn to low heat, add the fried meatballs, and squeeze out the meatballs with your left hand.

Use a spoon to scoop out a small spoonful, slowly pour it into the oil pan, and keep the heat low throughout. Be careful not to turn the oil pan before setting, otherwise the meatballs will easily fall apart.

Step 5: Fry for about 5 minutes, until the appearance is golden and the texture is crispy. It is ready to be served on a plate.