1. Ingredients: 45g of green radish, 1 egg, 2g of ginger, 3g of cooked pepper noodles, 6g of salt and 15g of flour.

2. Wash fresh radish, chop a smaller egg, ginger with skin into powder, stir-fry pepper and grind it into powder, and add 6 grams of salt (salt can be added according to your own taste).

3. Wipe the radish into silk with an eraser (be careful not to wipe your hands, and chop it up with a knife when there is a little left).

4. Chop the cleaned radish with a knife, not too broken. The radish in autumn is full of water, so you need to hold it with your hands.

5. Pour all the ingredients into the basin.

6. When you are ready to fry, stir all the ingredients evenly (water will come out after a long time) until the radish can be agglomerated.

7. Heat the oil pan to 6% heat, add the meatballs, and fry slowly over medium heat until the surface is golden.