Ingredients: white radish 350g \ x0d \ Accessories: eggs \ x0d \ Seasoning: starch 20g (peas) cooking wine 5g soy sauce 10g pepper powder 1g salt 2g onion 10g ginger 10g monosodium glutamate 2g pepper and salt/kloc-. Method of frying radish balls: \x0d\ 1. Wash radish, peel it, cut it into filaments, then chop it up, put it into a big bowl, add cooking wine, soy sauce, egg liquid, 40g wet starch (starch 20g with water), monosodium glutamate, chopped green onion, Jiang Mo (sliced) and pepper noodles, and stir evenly to make stuffing. \x0d\2。 Add soybean oil to the pot and heat it to 60% heat. Squeeze radish stuffing into balls with egg yolk, fry them thoroughly in oil, take them out until cooked, drain the oil, plate them, and add salt and pepper to serve. \ x0d \ x0d \ disagreed with the story upstairs. If it's crispy outside and tender inside, it's best to fry it twice, and the oil temperature on the first side is about 60%. When the skin is a little crispy, take it out and burn it to the ninth floor for quick frying. If the oil temperature is 80%, the meatballs will be burnt without frying. Even if it is too late to turn them into small fires.