1. Clean the white radish, cut it in half from the middle, then cut it into pieces of 1mm, never cut it off, leave a connection of 1-2mm at the bottom, cut it off when cutting the 10 knife, and then cut it in half from the middle.

2. Marinate the sliced radish with a little salt for about half an hour.

3. Kill a lot of water in radish, and also remove the spicy taste of radish.

4. Make juice with proper amount of soy sauce, rice vinegar, sugar and monosodium glutamate.

5. Squeeze the pickled radish pieces dry.

6. Marinated radish pieces are soaked in the prepared bowl juice to taste.