Delicious and appetizing pickled radishes

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Today, I’m sharing a dish of pickled radishes that my mom taught me recently and which I really like. Crispy radish slices that crunch when bitten are extremely refreshing and appetizing. It’s perfect for changing things up when you’ve eaten too much rich food; it’s also excellent to use with porridge! Main ingredient: 1 white radish weighing about 700 grams ； Ingredients: 4 bird’s eye chilies, 2 pieces of young ginger, 4 cloves of garlic ； Seasoning 1: 350 grams of light soy sauce, 35 grams of sugar ； Seasoning 2: 25 grams of salt ； More than 20 Sichuan peppercorns, 2 tablespoons of baijiu, 2 tablespoons of vegetable oil ； Prepare another large basin of cold boiled water. Method: 1. Wash the radish, green chili peppers, ginger, and garlic, and dry the moisture on their surfaces ； 2. Cut the radish into thin slices (no need to peel it) ； 3. Place the sliced radishes in a bowl and add about 25 grams of salt ； 4. Mix well and marinate for about 2 hours, stirring several times during that time with chopsticks ； 5. Put the dark soy sauce and white sugar from Seasoning 1 into a pot, bring to a boil, then turn off the heat and let it cool down ； 6. The pickled radishes become soft and release a lot of juice; pour out this juice and discard it ； 7. Then wash away the salt on the surface of the radish slices with cool boiled water ； 8. Wrap it in gauze again and squeeze out the moisture ； 9. Slice the bird’s eye chilies, young ginger, and garlic, then put them together with the prepared radish slices in a container ； 10. Pour in the cooled soy sauce sauce ； 11. Put the oil in a large spoon or pan and heat it until white smoke appears on the surface; remove it from the heat, then add Sichuan peppercorns and fry them to release their aroma. Let it cool down a bit before pouring it over the pickled radishes ； 12. Finally, add the baijiu, then cover it tightly and place it in the refrigerator to chill for about 12 hours before it can be consumed ； Experience sharing: 1. If there is no gauze in step 8, you can also use your hands to squeeze out the excess water from the radish slices, but it’s easier to do it by wrapping them in gauze ； 2. For the pickled radishes, use clean chopsticks free of raw water each time you eat them, to prevent them from going bad due to contact with raw water. 3. In Step 11, heat the oil first, then remove it from the heat before adding Sichuan pepper, to prevent it from burning easily.