1. Wash radish, peel and cut into large pieces, chop green onion and ginger.
2. Pour oil in a pan and sauté the chives and ginger.
3. Add the radish cubes and stir fry.
4. Add the abalone juice.
5. Add oyster sauce.
6. A little sugar, stir fry evenly.
7. Then add water (over the radish) to a boil over high heat and simmer for 40 minutes.
8. The soup is thick and the radish becomes transparent.
Tips:1. You have to add salt by yourself, the abalone juice and oyster sauce are already very salty, so I didn't add any more salt.
2. The radish must be simmered slowly on low heat until it is transparent and tastes good.
3. The radish will take a long time to be simmered, so it should be cut in larger pieces, which will affect the appearance of the dishes.
