1, peel the radish and cut it into pieces (don't throw away the radish skin, it can be used as a pickle), and put the radish pieces into a sealed bag and freeze it with ice.

2, take the pot to cook the broth: kelp, kumquat and jujube are cooked first, and simmer into broth.

3, radish into the pot, add corn shoots, fresh mushrooms, hard fish powder, soy sauce, salt, cover and cook until the radish is delicious. (Don't cook hard and soft. When it is soft, cover it and turn off the fire to let it stew naturally), which saves time and gas.

4. Take out the dish when it is ripe and soft, and sprinkle with celery powder.