Daikon radish

1pc

Pineapple jam

100g

Supplementary Ingredients

Garlic clove

4-5pcs

Salt

Moderate

Shrimp skin

Pinch

Ginger

1 small piece

Korean Chili Sauce

100g

Chili Noodle

Small amount

Coriander

1pc

Sugar

Small amount

Steps

1. Wash the white radish, peel off the scar on the skin but don't remove the skin all together, and slice it into about 1.5cm small square dices, sprinkle salt pickle for a while,

2. radish pickle until the water, pour off the water, add a little sugar, a little salt, mix with your hands and knead, and then pour off the pickle out of the water, and so on repeatedly even if, so that you can get rid of the radish's spicy flavor; pickle overnight flavor (can be put in the refrigerator)

3. the next day, pickled radish with clean water rinse again (so as not to be too salty), drained, standby;

4. Ginger chopped, together with garlic cloves into the garlic mortar mashed, cilantro washed and cut into pieces, shrimp skin chopped;

Take a clean basin or bowl, put the Korean chili sauce, pineapple jam, ginger-garlic puree, minced shrimp, a little bit of chili powder, mix well with a spoon;

5. Mixed after the sauce

6. Put on the disposable gloves, the seasoning of the sauce into the Drain the water of the diced radish, mix well with your hands,

7. Finally, add the cilantro segment, put into a sealed box, into the refrigerator to save;