1. After washing 1 kg of daikon cherry blossoms, use a knife to cut the roots, and then cut them into shorter sections. Put it into a basin and add an appropriate amount of salt. Grab it with your hands and marinate for 10 minutes. After 10 minutes, squeeze out the water in the daikon cherry blossoms, squeeze the water out by hand, and remove it for use.
2. The amount of small red pepper, after removing the stalks, break it from the middle and cut into minced peppers for later use; the amount of garlic seeds, pat and chop into minced garlic for later use; the large pork belly 1.5 taels, first cut into slices and then cut into shreds (pig skin can be Use it for other purposes), then change it into cubes for use; 1 tael of lean meat, also cut into cubes for use.
3. Heat the pot, remove the right amount of base oil, pour in the diced pork belly, simmer the lard over medium and low heat. Pour in the minced garlic and red pepper and stir fry until fragrant, remove the dryness of the chili, and then add the lean meat and stir fry together to remove the moisture in the meat and fry the meat fragrance. Pour the radish sakura, turn to high heat, add an appropriate amount of salt and chicken essence, and stir fry together. When the radish sakura is fragrant, turn off the heat and start the pot.
4. Finished picture