Wash the green radish with water and remove the head and tail, if the radish is very crispy, you can directly use the insert to fry it into julienne without peeling.

Because the skin of the radish also contains a lot of nutrients, it is a pity to throw away.

Put the pan into the oil, add chopped onion and chili pepper and fry, then add the blanched shredded radish, burst fire dry fry.

Wait until the radish becomes soft, add pepper, 13 spices, soy sauce and other seasonings to taste.

Sprinkle a spoonful of salt on top before removing from the pan.

Before serving, you can also sprinkle some monosodium glutamate (MSG), so that the fried shredded radish will be more fresh and delicious.