1. Wash half of the white radish, peel off the stains on the skin, cut into thin slices diagonally, and then cut the sliced radish into filaments;
2. Sprinkle an appropriate amount of salt on the shredded white radish, stir it by hand, and marinate for about 20 minutes;
3. Pour out the water from the marinated radish, add a small amount of salt and sugar, mix well by hand, and marinate for a while to remove the spicy flavor of the radish;
4. Taste the marinated shredded radish. If there is no pungent taste of radish (or a very light radish taste), you can rinse it with water. One is to avoid saltiness, and the other is to remove the spicy taste of the radish; grab the water;
5. Take an appropriate amount of dried shrimp skin and soak it in clean water to remove dust and excessive salt; drain off the water and set aside;
6. Beat the eggs for later use;
7. Add water to the pot, bring to a boil on high heat, add the marinated radish, and bring to a boil again.
8. The shredded radish needs to be boiled for a while until the shredded radish is broken and becomes transparent. Add the shrimp skins and stir with a spatula.
9. When boiling the pan again, pour in the egg liquid;
Tips:The shredded radish is marinated and has a salty taste. The shrimp skin is also salty. Finally, you can add an appropriate amount of salt according to your own taste. If you like coriander, you can put some coriander at this time. In the hot pot, the shrimp skin plays the role of freshness;
