1. First of all, we prepare the appropriate amount of peanut rice soaked in water for more than 2 hours.

2. A green radish, with a steel wire ball to the radish skin on the sand brush clean, radish with skin together pickled eat more crisp.

3. Then break the radish into several halves and cut into slices of radish into the basin, add 30 grams of salt and marinate with your hands for one hour to kill the water in the radish.

4. Then put the soaked peanuts into the pot and cook for about 3 minutes, don't cook for too long, the peanuts are easy to become soft, eaten not crisp.

5. Prepare a small bowl, put a few aromatic leaves, two sections of cinnamon, two star anise, a handful of green peppercorns and a few dried chili.

6. After the pot is hot, pour the spices into the open small fire stir fry for a while, pay attention to be sure to use a small fire, fire is too big, if it is easy to fry the spices paste. Smell the material after the smell, add 20 grams of soy sauce, 20 grams of vinegar, and then pour the right amount of water, put a few grains of rock sugar, add a little soy sauce to stir the color evenly.

7. Turn the heat to low and simmer for 3 minutes to bring out the flavor of the sauce, then pour out the marinade and set aside to cool.

8. Prepare a handful of millet peppers, wash clean, cut into sections with a diagonal knife, cut the garlic into slices, ginger into diamond-shaped slices, put together and spare.

9. This time the radish is also pickled, we drain the water inside, put the radish into the cotton cloth inside, squeeze out the inside of the radish juice, so that the radish is more likely to absorb the material juice into the flavor.

10. Then put the radish slices into the basin, pour in ginger, garlic, small peppers and peanuts, and use your hands to fully grasp.

11. Seal with plastic wrap and marinate for 24 hours.

Remarks:

1. The radish must be fully pickled out of the water, so that the pickling will not be watery, and it is easier to absorb the sauce into the flavor.

2. After soaking the peanuts for 2 hours, boil them for two or three minutes, don't cook them for too long or they won't be crisp enough to eat.

3. During the pickling period, turn the radish over so that the flavor is more uniform, if you want to store it for a long time, you can drizzle some high white wine in it.

4. If you make it in summer, it's best to keep it in the refrigerator to avoid spoilage.

Crisp Dried Radish