The method for pickling white radish in sweet and sour sauce is as follows

1. Wash the white radish and cut it in half from the middle, then cut into 1 mm slices. Do not cut them. Leave a 1-2 mm connection at the bottom, cut it off when you make the 10th cut, and then cut it in half in the middle.

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

3. Get out a lot of water from the radish, and also remove the spicy taste of the radish

4. Mix the appropriate amount of light soy sauce, rice vinegar, sugar and MSG into juice.

5. Squeeze the water from the pickled radish pieces.

6. Put the pickled radish pieces into the prepared bowl of juice and soak them to taste.