Dried Radish Spicy Sauce

Name: Dried Radish Spicy Sauce
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 stick white radish; to taste dried shrimp; 6 stick Red chili pepper; to taste Garlic; 5 spoon Salt; 1 spoon light soy sauce; 1 spoon dark soy sauce; to taste Peanut oil

White radish strips are salted for an hour, wrung dry of their liquid, then destined for a fiery sauce after the moisture has fully surrendered.

1 hrNewEasy Pickled & Preserved Stir-fry Mild Spicy

Instructions

1
After washing the white radish, remove the small roots on it (do not peel), then cut it into strips slightly thinner than the little finger.
2
Find a larger container, spread the cut radish pieces in the container, sprinkle a spoon of salt evenly over a layer of radish to draw out the moisture. (I used 3 spoons of salt for 1 white radish.)
3
After marinating for 1 hour, squeeze the water out of the radish strips.
4
The radish released water amounting to about half a small bowl.
5
Before drying radishes, be sure to check the weather for the next two days and finally choose relatively sunny and dry weather to dry the radishes. Spread the radish strips, which have had the moisture removed, evenly in a sunny place to dry.
6
Two days later, the radish strips turned into dried radish (the volume of the sun-dried radish has obviously decreased a lot, but if you twist it and it still has some toughness, it's basically ready).
7
After rinsing the dried radish thoroughly, soak it in warm water for about an hour.
8
Soak an appropriate amount of dried shrimp in warm water, then drain the water.
9
6 red chili peppers, washed and then stemmed and seeded.
10
Chop some garlic into minced pieces.
11
Take out the soaked dried radish and squeeze out a little of the water.
12
Chop the dried radish into small pieces.
13
The prepared chili peppers are also chopped into small pieces.
14
Slightly chop the soaked dried shrimp as well.
15
Add more peanut oil to the wok.
16
After the oil is hot, first add the crushed chili and minced garlic to sauté until fragrant.
17
After smelling the aroma, add the chopped radish and stir-fry evenly.
18
Add dried shrimp, turn to medium heat and stir-fry until you feel that the volume of the radish chili sauce in the pan has significantly reduced and the moisture in the dried radish has been cooked off.
19
Add 2 spoonfuls of salt, 1 spoonful of white sugar, 1 spoonful of light soy sauce, and 1 small spoonful of dark soy sauce for seasoning, then stir-fry over low heat until the dried radish absorbs the flavors.
20
Once the dried radish has absorbed the flavor, our dried radish chili sauce is ready. After letting the chili sauce cool, it can be bottled. It's a good choice to eat immediately or to keep in the refrigerator as a regular accompaniment to meals.