The main ingredients of radish with pot soup: 1 white radish, 1 piece of skinned pork, dried red chili, Pixian bean paste, 1/2 teaspoon of peppercorns, soy sauce, 1 tablespoon of oil. Directions: Clean white radish with a brush, remove the tip and root, cut into 0.5 thick round slices, and then divide the radish slices into 4 equal parts. Scrape the skin of the skinned pork and clean it. PI County bean paste chopped. Put the cleaned pork into a cooking pot, add 1500 liters of cold water, bring to a boil over high heat and continue to cook for about 30 minutes. Until the meat is 80% mature, remove the meat and leave it to warm and cool, after which cut it into thin slices 4 liters long and 0.3 thick.

Put the diced white radish into the soup and cook over high heat until the radish is tender, then add the sliced pork and continue to cook for 15 minutes. In a frying pan, pour in oil, medium heat until 40% hot, put in the chopped dried red pepper and pepper, frying out the flavor, until the color is brown when off the fire out, chopped into fine powder. Continue to heat the oil in the frying pan to seventy percent of the heat, put chopped Pixian soybean, stir-fry until the red flavor, put the chopped dried chili peppers and peppercorns, stir-fry evenly into a bowl, add the soy sauce adjusted to taste juice. Eat when you can drink soup and eat radish, meat can be dipped in the flavored sauce to eat.