1. Peel the red radishes, dig out the half-round red radishes with a mold, and soak them in salt water.
2. Peel the nest bamboo shoots and cut them into leaves (the specific method is explained in my cucumber parquet).
3. First boil the carrots in water to adjust the flavor, then add the leaves and trunks of the nest bamboo shoots, thicken the drenching oil, mix well, and put them on the plate one by one.
