1. Peel the white radish, wash and shred.
2. Shred the sharp pepper.
3. Heat oil in a pot, add pepper, green onion and stir fry until fragrant.
4. Add shredded radish and shredded pepper.
5. Stir evenly over high heat.
6. Add vinegar and continue to stir fry the light soy sauce.
7. When cooked, turn off the heat and put the chicken essence, season with salt.
8. Out of the pan.
