Five-Spice Pickled Radish - Perfect Pairing with Buns and Noodles

Five-Spice Pickled Radish

10000g White Radish, 1000g Coarse Salt, Appropriate Amount of Star Anise and Clove

Cut the radish off the roots and peel the top, wash it clean, cut it in half, put it in a clean jar, add coarse salt and water, the water should cover the radish surface, marinate for 1 month to make pickled radish; Cut the radish into thick strips and dry it in the sun; Pour out the brine from the pickled radish, remove the impurities and foam, gently pour it into a large pot (do not pour out the bottom sludge), add star anise and clove, cook until the brine turns a rosy red color, turn off the fire, cool; Put the radish back into the jar, pour the brine and stir evenly, let it marinate for 2 days, if the radish is too dry, add brine to make the radish dry, adjust as needed; Dry the radish strips by flipping them regularly to prevent spoilage of the flavor.

Soy Sauce Peanuts

500g Fresh Peanuts, 250g Quality Soy Sauce

Select and clean the peanuts, put them in a pot to cook until they are ripe, peel them and put them in a large glass jar; Bring the soy sauce to a boil in a pot, cool and pour it into the peanuts, the soy sauce should immerse the peanuts, then cover and let it ferment for about 7 days, this dish should not be stored for a long time, it is suitable for frequent rinsing and eating.