It’s a pity to throw it away. To make delicious Hunan-style side dishes, you can use the following methods:

1. Make chili radish: ?

First peel the radish, wash it and cut it into strips, place it in a bamboo basket and put it in a ventilated place. When there is no moisture on the surface of the radish strips, add an appropriate amount of salt and knead it for 5 minutes. Pour in an appropriate amount of freshly chopped chili and mix well. Then put it in the middle of the jar. Press it tightly, then pour a small amount of sesame oil on the upper surface of the radish, and finally seal the mouth of the jar. The chili radish formed in this way can generally be taken out and eaten after half a month. As long as the mouth of the jar is sealed in time, it can be eaten within three months.

2. Make sour and crispy radish skin:

a Cut the radish skin into pieces and air-dry as above.

b Take a cup of water, add dry red pepper, appropriate amount of salt, and soy sauce and boil for 1 minute, then pour it into a large soup bowl and let it cool naturally.

c Put the radish skin into the soup bowl, then add sugar and an appropriate amount of balsamic vinegar (not less thick than water), make sure the radish skin is completely immersed in the vinegar liquid. ?If the vinegar and salt are appropriate, it can be eaten as soon as 12 hours later.