1. Wash the radish, chop it (not too much), squeeze out the water, cut the coriander.
2. Put the chopped radish and coriander into the container, add egg, salt, chicken essence, five spice powder, onion and ginger, mix well.
3. Add flour and mix well. Pour vegetable oil into the pan. Heat it to 70% heat. Squeeze the radish stuffing into small balls and put it into the pan.
4. Deep fry until golden brown and ripe. Remove and put into the plate for later use.
5. Pour some water into the wok, put tomato sauce and sugar into the sauce and boil.
6. Thicken with starch, pour in some cooking oil and make tomato juice.
7. Pour the eggplant juice on the balls and sprinkle with white sesame.