Ingredients

Main ingredients

White radish

1 root

Fried pork rinds

30g

Ginger slices

A few slices

Accessories

Yellow sliced ??sugar

500g

White vinegar

250 ??grams

Water

500 grams

Steps

1. Peel the white radish, cut into pieces, and marinate with salt (not included in the ingredients) for 30 minutes.

2. Rinse with clean water after marinating.

3. Take out the white radish and drain the water.

4. Pour water, vinegar, and yellow sugar into the pot.

5. Add white radish and ginger slices and bring to a boil over high heat.

6. During the burning process, the sugar will melt and the white radish will exude water, and the liquid will cover the white radish.

7. When it boils, turn off the heat and let it marinate overnight.

8. After marinating overnight, the white radish will be flavorful and colored. Take it out and set aside.

9. Fried dried pork rinds are not fresh pork rinds.

10. Soak in water until soft.

11. After soaking, squeeze out the water.

12. Cut the pig skin into pieces.

13. Add the pickled white radish and bring to a boil over high heat.

14. Bring to a boil and then turn off the heat.

15. It tastes equally delicious hot or cold.

Tips

White radish should be pickled one day in advance so that it will be delicious and crispy when cooked.

The ratio of sugar, water and vinegar is 1:1:0.5