It belongs to southern Anhui cuisine. Put the blanched radish slices into a large bowl, add chicken soup and seasoning and steam for about half an hour, but whether steaming or frying, it is necessary to prevent overcooking and affect the quality of the products. Prepare 300 grams of white radish, red pepper, celery, ginger, minced garlic and scallion. 50g of seasoning, 3g of salt, water starch 10ml, and proper amount of edible oil. Wash the white radish with clear water first, then cut it in the middle, split it in two, and then cut it into thin slices. Then add water to the pot to boil. After boiling, add iodized salt and pour in white radish, mix well for 3 minutes, then take it out and dry it. Then sprinkle ginger slices, garlic paste, chopped green onion and red pepper into a wok filled with vegetable oil and stir-fry until fragrant. Then pour in white radish, salt and chicken juice, stir-fry for a while, add water starch when the aroma is tangy, add celery, stir-fry until it is 80% cooked, and pour into a plate. A plate of delicious chicken radish is ready.