Shred radish, preferably fine enough, marinate with salt to soften water, add a little chopped ginger onion, pepper and soy sauce, mix well and add flour until it can be roughly shaped. Don't overdo it, or it will turn into dough. If it is too dry, add a little water, heat the oil pan in a wet state, and add more oil. At least fill the bottom of the pot, scoop a spoonful of mixed radish noodles, and put less flour. If it is not particularly easy to stick to your hands, just use it.