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1
Fresh radish chubby -
2
Clean the green sugar cane (black sugar cane is also acceptable) and cut into short strips. This will make the radish sweeter and prevent it from being scorched. Boil it in a large pot and put sugar cane in the bottom of the pot. -
3
Wash the radish, remove the head and tail. Put it in the pot so that the water covers the radish. -
4
Cover and bring to a boil over high heat, then turn down the heat and simmer slowly. Be sure to cook until the radish can be inserted gently with chopsticks before adding salt. The saltiness depends on personal preference (too salty is not good) It’s delicious, but it’s too bland and hard to store.) Simmer for about 10 hours. Pay attention to the pot. If the water runs out for a long time, turn off the heat. You can also use an electric rice cooker, but it’s best to use an earthen pot to burn firewood. This time I used gas, which is a bit wasteful???? -
5
But it’s worth it. Leave the cooked radishes in the pot to cool down, then take them out and put them into small bags in fresh-keeping bags and store them in the refrigerator. If frozen, keep it longer, and if refrigerated, keep it for three to five days. The best food is definitely fresh. If it has been refrigerated and frozen, you can take it out and thaw it and cook the pork belly very well with rice. It can also be steamed with minced garlic or braised with minced garlic and soy sauce. There are many ways to do it! -
6
Eat it directly with white rice porridge. It is delicious and sweet. (It costs porridge to eat enough????)