1. First of all, the radish must be shredded before cold mixing, the smaller the better. Otherwise, it is likely that the water in the radish will not come out, and it still tastes raw.

2. After the radish is shredded, put some salt.

3. Then marinate for 10 minutes. 10 minutes later, some of the water in the radish should come out.

At this time, squeeze the white radish by hand, and the water in the radish will be squeezed out. You know, the color of radish has become a little transparent.

5. Then squeeze the radish and put it on the plate. You can add some seasonings according to your own taste, such as monosodium glutamate and Chili powder.