Ingredients of radish continuous pot soup: white radish 1, pork belly with skin 1, dried red pepper, Pixian bean paste, pepper 1/2 teaspoons, soy sauce, oil 1 spoon. Practice: After the white radish is cleaned with a brush, the pedicels and roots are removed and cut into 0.5-thick discs, and then the radish slices are divided into 4 equal parts. Scrape the impurities from the skin of pork belly with skin and clean it. Pixian watercress chopped. Put the whole piece of washed pork belly into a boiling pot, add 1500 liters of cold water, bring it to a boil with high fire, and continue to cook for about 30 minutes. When the meat is ripe, take it out, cool it, and then cut it into pieces with a length of 4 liters and a thickness of 0.3.

Put the sliced white radish into cook the meat's soup, and cook it with high fire until the radish is soft and cooked, then add the sliced pork belly, and continue cooking for 15 minutes. Pour oil into a wok, heat it to 40% heat over medium heat, add chopped dried red pepper and pepper, fry until the color is brown, turn off the heat, take it out and chop it into fine powder. Continue to heat the oil in the wok to 70% heat, add chopped Pixian watercress, stir-fry until it is red, add chopped dried Chili powder and pepper powder, stir well, put in a bowl, and add raw materials to make flavor juice. When eating, you can eat soup and radish, and the meat slices can be dipped in the mixed flavor juice.