Ingredients: 3 kg of cherry radish.

Seasoning: salt, pepper 1 tablespoon, sugar, 1 teaspoon.

working methods

First peel the cherry radish and put it on a big plate;

2. Add 1 tablespoon of sea salt, stir by hand for a moment, let the radish brake out for 30 minutes, pour water, stir repeatedly, and let it stand and pour water until the radish becomes soft and no longer seeps;

3. Air-dry the surface of the bamboo curtain and put it into a dryer;

Fourth, until the radish is wrinkled, it is basically dry, a bit like Gastrodia elata (which may not be described accurately), as shown in the figure;

5. If you want to put the dense boxes or bags into the refrigerator, if you want to eat them immediately, you can put them on a plate and make them into water.

6. Put the pot on the stove, put it on medium heat, put a proper amount of oil and pepper slices in the pot, and stir fry;

7. Dry the dried radish by hand and put it in the pot. Change the high fire to medium-low fire, slowly stir-fry dry water, add 1 teaspoon sugar, soak evenly and taste. When it is not salty enough, add soy sauce or appropriate amount of salt to taste. After frying, put it in a covered container and put it in the refrigerator. It can be stored for a few days, and can be eaten in the microwave oven 15 seconds.