In a small pot, mix soy sauce, fermented grains and fruit juice, and turn off the heat. Add white radish sauce and ginger sauce.

Tempura's practice:

1,120g flour, add egg yolk, water and custard powder, and stir into a granule-free batter for later use.

2. Wash prawns, peel off their shells and leave a little shrimp tail for later use.

3. Peel the white radish, cut it into filaments, put it in a bowl and marinate it with a little salt for a while.

4. Take a small bowl, add soy sauce, scallop sauce, fish sauce and then add radish to become a dip.

5, the prawns are first wrapped in flour, then wrapped in batter, and the shrimp tails do not leave batter, fried in oil until golden, and drained.

6. Wash the celery leaves with flour and batter, and fry them until golden. Remove and drain the oil.

7. Dish the fried ingredients and serve them with radish dipping juice.