How to make cold radish skin:

Generally, the sweet and sour flavor is the main one

1. Use flowing water to rinse the fresh green radish. , peel off the green skin layer by layer starting from the bottom. Be sure to control the strength during the peeling process to avoid peeling off too much white meat. You can quickly peel even radish skin by turning it while peeling.

2. Put all the peeled radish skins into a container, and then sprinkle 5 grams of salt to marinate. If you are in a hurry or don’t have enough time, sprinkle 10 grams of salt to marinate the radish skins. The moisture in it will seep out faster.

3. Use chopsticks or hands to stir the radish skin. It is best to knead it again so that the salt is evenly covered with the radish skin. After the salt is fully mixed with the radish skin, place it on the table and let it rest.

4. The pickled radish skin will exude excess water. First, squeeze out the excess water, then put it into clean water to wash away the salt. During the cleaning process, you need to change the water more. Wash the radish skin until there is only a little salty taste.

5. Squeeze the water from the radish skin again, put it into a clean bowl, and add umami soy sauce, balsamic vinegar, white sugar, and chili powder in sequence.

6. Pour an appropriate amount of cooking oil into the wok, sprinkle in about a dozen Sichuan peppercorns, and heat the oil over medium heat. The Sichuan peppercorns will also emit aroma.

7. After frying the pepper oil, pour it on the chili powder while it is hot, stir evenly and then eat.