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  1

  Black radish, the skin is black, but the flesh inside is still white.

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  2

  Cut into 5 mm thick fan-shaped slices

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  3

  Cut a few more times to facilitate flavoring, but do not cut off and keep the middle connected.

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  4

  Soak in salt water for 5 minutes.Remove the bitter taste.

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  5

  Pour grape vinegar and white vinegar into a bowl and add sugar

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  6

  Stir thoroughly to dissolve the sugar

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  7

  Take out the radish soaked in salt water, control the water, and then put it into the vinegar sauce

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  8

  Soak and marinate for half a day and you can eat it, sweet and sour and crispy,

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  9

  In order to match the color when putting it on the plate, I added some chopped chili pepper to make the color look more appetizing.

Tips

Grape vinegar can also be replaced with other fruit vinegars. The ratio of fruit vinegar to white vinegar is 2:1, so the acidity is just right.