Step 1: Wash the radish, cut off the root and head and tail, cut it into thin slices first, and then change the knife to cut the radish into filaments. The size of shredded radish is not important, just uniform.

Step 2: Put shredded radish into the pot, add 3-4 spoonfuls of white sugar, then grab it evenly by hand and marinate it for 20 minutes, then marinate it in water to remove the raw taste of radish.

Step 3: Prepare seasoning when pickling radish, chop garlic into minced garlic, wash coriander, cut it into small pieces and put it on a plate for later use.

Step 4: After pickling the shredded radish, pour out the water inside, and then rinse it with cold boiled water to reduce the sweetness. At the same time, wash the raw water after pickling, then take it out and squeeze it out as much as possible, so that the squeezed shredded radish can fully absorb the flavor of the seasoning.

Step 5: Put the drained shredded radish into a pot, add minced garlic, 3-4 tablespoons of white sugar, stir-fry spoon of soy sauce 1, stir-fry spoon of balsamic vinegar and 2 tablespoons of sesame oil in turn, and finally sprinkle with coriander segments.

Step 6: After all the seasonings are put away, mix them thoroughly by hand. Cold salad is best mixed by hand, which is more uniform and delicious.

Step 7: Put the evenly stirred shredded radish into a dish and let it stand for a while before eating.