1. Ingredients: 1 green radish, half a piece of chicken breast, and a small handful of sweet potato vermicelli.

2. Accessories: appropriate amount of oil, appropriate amount of salt, two spoons of light soy sauce, two tablespoons of flour, two green and red peppers each, appropriate amount of minced garlic, and a pinch of shrimp skin.

3. Wash the radish, peel it, cut it into thin strips, and then mince it. Add two spoons of salt and mix well to marinate the water inside. Pour away the soup and use it.

4. Add an egg to the chicken breast and beat it into a puree with a food processor and set aside.

5. Put the sweet potato vermicelli into water and soak it for about half an hour until it becomes slightly soft.

6. Pour the soaked vermicelli into boiling water until soft.

7. Take it out, drain the water and chop into pieces for later use.

8. Pour off the pickled water from the chopped carrots and add two tablespoons of flour.

9. Pour the minced meat into the carrot seeds, add the vermicelli and mix well. Do not add too much flour, just make it into a ball shape.

10. Shape the carrot puree into small balls and place them on an oiled plate.

11. Put it in a steamer, bring it to a boil and steam it for ten minutes. For children and the elderly, they can eat it directly. If the taste is heavier, we can also make a sauce.

12. Chop the green and red peppers, peel the garlic and chop into minced garlic.

13. Heat the oil pan, sauté the minced garlic, add green and red peppers, and stir-fry until spicy.

14. Pour in two spoons of light soy sauce, add an appropriate amount of water, and season with salt. When the sauce becomes thick, turn off the heat and set aside.

15. After the meatballs are steamed, pour the boiled sauce on them and serve. The refreshing and chewy meatballs are paired with the fragrant and appetizing sauce. One bite will fill your mouth with fragrance. It’s really hard to stop.