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1
Grate the radish into shreds with a grater -
2
Season the pork stuffing with a little salt and pepper, add a little soy sauce and minced green onion and stir until it is al dente -
3
Boil water in a pot, add shredded radish and cook -
4
Add green onions and dried shrimps -
5
Put the meat filling into meatballs -
6
Slowly heat, put the meatballs into the pot, and finish cooking in sequence -
7
Cook over medium-low heat for 1 minute, add salt and MSG to taste -
8
Insert fans -
9
After boiling, simmer for 2 minutes, add pepper to taste, and turn off the heat -
10
Remove from the pot and serve on a plate. Pour into bowls and serve.
Tips
1. The meat filling must be beaten vigorously in one direction so that the meatballs can be elastic.
2. Vermicelli should not be cooked for a long time.