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1
Ingredients required: white radish, shallots, ginger, MSG, Sichuan peppercorns, Sichuan peppercorns, star anise, pepper, sugar, salt, white sesame seeds. -
2
Grate the radish into shreds. -
3
Put two tablespoons of salt. -
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Mix well and marinate for ten minutes to drain out the water. While the radish is pickling, prepare the sauce. -
5
Cut the onions and ginger. -
6
Cold oil in a cold pot. -
7
Add onion, ginger, Sichuan pepper, star anise, and Sichuan peppercorns and stir-fry. Keep the heat to a minimum throughout and slowly stir-fry until fragrant. -
8
Add soy sauce. -
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Add white pepper. -
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Add a small amount of sugar. -
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Turn off the heat and add MSG. -
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Turn off the heat and let cool. -
13
At this time, the shredded radish was also pickled, and a lot of water came out. -
14
Wash it two or three times to wash away the bitter taste of the salt. -
15
Squeeze out the water. -
16
Pour the sauce. -
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Finally add white sesame seeds and mix well. -
18
You can add a little less sesame oil or not. Just mix it and it's done. It can be bottled and stored in the refrigerator, but it is best to eat it as soon as possible. -
19
The prepared shredded radish can be eaten directly. If you want the color to look better, take a meal's amount and mix it with chopped green onion when eating. -
20
Done!
Tips
1. It is best to use fresh white radish.
2. The pickled radish shreds must be washed two or three times to remove the bitter taste of salt.
3. If you want a darker color when making sauce, you can add some dark soy sauce, but I didn’t. Don't put too much soy sauce, 20-30 ml is enough, mainly depends on the size of the radish.
4. When making sauce, you need to cool the pot with cold oil, and keep the heat to a minimum throughout the process, otherwise the soy sauce will burn out quickly.
5. When pouring the sauce into the shredded radish, you can filter out the residue. As long as the soy sauce is made, I did not filter it because I like the residue to be together.