One large white radish, 2 cloves of garlic, 2 small scallions, a little sugar, moderate amount of cooking salt, moderate amount of chicken essence, moderate amount of cooking oil. Radish scrape the outer edge of the wicker coat, followed by cleaning. Wash the scallions. Cloves of garlic peeled. Radish cut into thin strips, join a small amount of salt, marinate for a while to pinch dry water. Small shallots cut scallions. Garlic pat broken on it. Cold pot of oil, after the oil burns the garlic sautéed, and then the radish into the pot to stir-fry off the raw, add a small amount of sugar to stir-fry well. Small shallots into the pan stir fry evenly, and then a little salt, moderate amount of chicken stir fry evenly. Start the pot on it.

To remove the skin of the radish, and then change the rubbing into a thin wire, put into the water to soak for a while, so that you can remove the pungent flavor of white radish, eating will be more delicious. Out of the pot of boiling water, after the water boils, put into the soaking good white radish silk, to blanch a bit of water, nickel water length is not too long, blanch to break the raw on it, blanch water after draining water out, and then into the cold water to the cool a bit, and then once again drained water out, put aside in case of emergency. The ginger slice to cut into ginger foam, scallions cut into minced scallions, garlic to cut into garlic, green pepper to cut into diagonal slices, millet pepper to cut into diagonal slices, cut, and then put aside for emergencies.

Start a pot of boiling oil, oil burning, first into the pepper, green pepper, chili pepper, fried into the aroma, and then from the pot to fish out without (can also be put into the pot without fishing out, this need to look at my favorite oh) and then into the green onions, ginger, garlic puree stir fry out of the aroma. Quickly start the pot into a small amount of pepper oil and old vinegar, old vinegar do not have to put too early, due to the high temperature in the pot, cook for a long time, the old vinegar aroma will be evaporated, eat without vinegar, but also continue to be a little bit of astringent flavors, so it is necessary to quickly out of the pot to add the old vinegar, so that we can eat spicy spleen appetizing, vinegary flavor thick.

Buckwheat clean, the skin is more spicy food, with a spatula to remove the thick skin, cut into thin strips, in the cut radish silk on the get a little salt, with the hands of the hand, so that the radish silk slightly loose. Make a pot of oil, the remaining oil is slightly larger, put pepper burn paste sheng out, put onion, dry chili pepper crushed for bursting incense, pour into the radish wire stir fry, add salt, sugar a small amount of soy sauce, soy sauce seasoning, to be radish wire crispy and perfect, you can take the plate, you can also add some water to simmer for a while, it will be more crunchy. Simple vegetarian fried radish silk, taste are excellent.