1 tsp chili powder

1 tsp chopped green onion

1 tsp chopped garlic

1 tsp sesame

1 tsp ground Chinese pepper

1 tbsp cooking oil

3 tbsp light soy sauce

1 tbsp sugar

2 tbsp vinegar

radish

salt

white vinegar

sugar

lemon juice

Soak the Lake Victoria fish maw in advance.

Place the cod fish maw in cold water, add ginger, spring onion and cooking wine. Bring to a boil.

Peel radish, shred and salt for 1 hour. Drain the pickled radishes. Add white vinegar, sugar and a pinch of lemon juice. Set aside.

Mix heated corn oil, vinegar, light soy sauce, sugar, and millet spice in a bowl. Stir well. Add green onion, chopped garlic, white sesame and pepper.

Place the shredded radish and chopped cod fish maw on a plate. Pour the dipping sauce over and serve.