1. Cut the white radish into thin slices, mix well with salt and sugar, dehydrate, and remove the choking taste of radish
2. Mash the sauteed chili with a knife, add white vinegar, light soy sauce, dark soy sauce, salt, and sugar to mix well and set aside.
3. Add the marinated radish slices to the juice that has just been adjusted. After marinating for another hour, place them on a plate layer by layer. Cut the fresh peppers twice, soak them in water, and lay out the dishes.
