1. Ingredients: 25g of radish and 5g of sticky rice noodles.

2. Accessories: 2g of salt, 1g of vinegar, 3g of light soy sauce, 2g of sesame oil and appropriate amount of garlic.

3. Slice the radish into even shreds.

4. Add two grams of salt and mix well.

5. After pickling for a few minutes, water will come out.

6. After pickling for a few minutes, wrap it in a drawer cloth to squeeze out excess water.

7. Add about 3g of oil and shredded ginger and mix well.

8. screen the sticky rice flour with a mesh screen.

9. Let each shredded radish crystal clear with a thin layer of powder.

1. Put cold water on the pot and steam for four to five minutes.

11. Shake away after cooling.

12. Add vinegar to garlic paste, soy sauce, and mix sesame oil with a sauce.

13. Mix the juice evenly.