2. Accessories: 40g lard, 0/5g white flour/kloc-,a little shrimp skin, coriander, Jiang Mo, pepper, monosodium glutamate, refined salt and cooking wine.

3. Peel the radish, cut it into filaments, and take it out with boiling water for later use; Shrimp is soft when cooked; Wash and chop coriander.

4. Add lard to the spoon. When heated to 50% heat, add flour and stir-fry, then add 300g stock, add shredded radish, shrimp skin and Jiang Mo to the pot, add pepper, refined salt, monosodium glutamate and cooking wine, sprinkle coriander powder after boiling, and pour into a small bowl.