Ingredients: 250 grams of white radish, 2 spoons of rice flour, 1 spoon of cornmeal.

Accessories: appropriate amount of linseed oil, appropriate amount of pepper, appropriate amount of chives, 1 gram of salt, 10 grams of light soy sauce, 15 grams of vinegar, and 1 gram of allspice powder.

Steps:

1. Cut the white radish into even thin strips. The thickness is slightly thicker than a matchstick.

2. Add salt, mix evenly, and marinate for ten minutes.

3. The soup will come out after marinating for ten minutes.

4. Wrap it in a cloth and squeeze out the soup.

5. After squeezing out the water, add about 10 grams of oil and mix evenly.

6. Mix evenly with oil, then add five-spice powder and a little salt and mix evenly.

7. Two parts of rice flour and one part of cornmeal.

8. Mix the flour evenly. Each turnip shred is evenly coated with flour. Don’t have any excess powder either.

9. Pour cold water into the pot and steam for four minutes after the water boils.

10. Put linseed oil in the pot and sauté the peppercorns over low heat until fragrant. Other cooking oils can also be used instead.

11. Saute the Sichuan peppercorns until fragrant, take them out, add in the chopped chives and stir-fry until fragrant.

12. Pour a little soy sauce and stir-fry until fragrant. After it cools down, add vinegar to make the sauce.

13. Cool the shredded radish onto a plate and pour the sauce over it. Just drizzle a little more chili oil on it.