1. Wash the white radish cleanly and cleanly from the center in half, and then cut 1 mm thin slices, never cut off, leave 1--2 mm connection at the bottom, cut off when cutting the 10th knife, and then in the middle of the two halves.

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

3. Kill a lot of water from the radish and also remove the pungent flavor of the radish

4. Make a sauce with the right amount of soy sauce, rice vinegar, sugar and monosodium glutamate.

5. Squeeze the water out of the pickled radish pieces.

6. Put the pickled radish pieces into the bowl of sauce to soak in the flavor.