Crispy Radish Skin
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Two white radishes
2. One spice package: pepper, dried chili, star anise, cinnamon, bay leaves each
3. Put the spices in the pot without oil and fry them on a low heat to create a fragrance
4. Add a little boiling water and cook for a few minutes
5. Then pour it into a bowl and let cool
6. Cut some ginger slices, pat the garlic appropriately, the millet is spicy, and a little coriander root
7. Then put the chopped green onion, ginger, chilli and coriander root into the boiled water, add 3 tablespoons of Donggu Yipin Xian, 3 tablespoons of Weijixian soy sauce, 2 tablespoons of Knorr Spicy Dew, 2 tablespoons of vinegar, and oyster sauce 1 spoon, 1 spoon of brown sugar (or white sugar) 1 spoon of chicken powder
8. Cut the radish into pieces, then peel and cut thicker when peeling
9. Trim the cut skin, put it in a container and sprinkle an appropriate amount of salt to marinate for 20 minutes, squeeze the appropriate amount of water
10. After squeezing out the water, add water and wash twice to remove the salt water
11. Wash and set aside
12. Then pour the mixed juice into the radish, then pour it into a fresh-keeping box or container and put it in the refrigerator overnight. Just pour some sesame oil on it.
13. Finished picture
14. Finished picture
15. Finished picture
