Remove the head of coriander, wash and cut into sections.

Remove the head of Zanthoxylum bungeanum, wash it, and cut it into sections obliquely.

Knead white radish and shredded carrot with 0.5 teaspoon of salt until soft, take out the soup, add 0.5 teaspoon of salt, knead again and marinate for about 20 minutes.

Pour out the soup and wring out the water.

Rub coriander with a little salt, and the leaves will turn green and soften. Pour out the soup and wring the water dry.

Put coriander into shredded radish, add seasoning, mix well and sprinkle with a little white sesame seeds. You can also enjoy it after freezing, which is crisper and tastes better. )