1. Cut the white radish into appropriate lengths after peeling off the skin, and cut into evenly thick slices. Use a flat knife to cut the radish when there are fewer radishes, then cut into even shredded radishes, and put them in a bowl for later use.
2. 1 carrot, peel off the skin and then cut off the head and tail, then cut into pieces of appropriate length, and cut into slices of uniform thickness. If there are fewer radishes, cut with a flat knife, then cut into even shredded radishes, and put in a bowl spare. An appropriate amount of ginger, cut into thin slices first, then cut into shreds for later use.
3. Heat the wok, remove the right amount of oil, light the wok, add shredded ginger and fry until fragrant, add shreds of red and white radish, pour in a small amount of water and stir fry together, stir-fry the shredded red and white radish thoroughly, and fry out the radish juice . Then add the right amount of water and freshwater shrimp skin, and add the right amount of salt. After grilling, cover the pot and cook for 3 minutes on high heat. After 3 minutes, add appropriate amount of chicken essence and green onion, stir fry evenly, and the pan is ready.
4. Finished picture
