How to make shredded radish balls - Chinese cuisine

1
Grate the radish and marinate with salt for 20 minutes.
2
Pinch dry after getting out of the water.
3
Add eggs, black pepper, star anise powder, ginger powder, chicken essence, corn starch, mix well and set aside.
4
Brush oil.
5
Put in the fillings.
6
After solidification, use a fork to fork.
7
Snap on top of another.
8
Rotate the pasting surface.
9
Rotate them until the links are all sealed.
10
Installation.
11
Let’s eat small meatballs together!

Pay attention to the amount of salt when pickling radishes. If there is too much water, wash it first.