1. Prepare daikon radish, preserved skin, and machine-rolled wet noodles.
2. Wash the radishes and dried peels and cut them; slice the ginger and pat the garlic.
3. Pour oil in the rice cooker and sauté the ginger and garlic.
4. Pour the preserved skin and fry for a while.
5. Add an appropriate amount of cold water to a boil.
6. Pour the white radish and bring to a boil.
7. Add Laoganma tempeh sauce, cover and simmer.
8. The water in the pot is reduced and the radishes are eighth mature. Add the noodles, lay down, cover and simmer.
9. Simmer the cooked noodles, mix well and serve.
