Pickled Radish and Soybeans Exclusive

Soak the soybeans overnight in advance. The soaked soybeans become plump.

Add water to the pot, and after it comes to a boil, steam the soybeans for 15 minutes.

Prepare a white radish, wash it clean, and remove the stems from both ends.

I use a fork to poke holes on top, so it absorbs the flavor more easily.

Cut the radish in half (there's no need to peel the radish).

Place chopsticks on the placemat.

Cut the radish into thin slices without separating the middle.

Put the chopped radish into a large bowl, add a big spoonful of sugar, and use your hands to massage the radish all over.

Cut with a knife into groups of two or three slices and marinate for half an hour.

Squeeze out the water from the pickled radish by hand.

Cut the green and red peppers into small sections, and slice the ginger and garlic.

Prepare Sichuan peppercorns, red chili peppers, cinnamon, and star anise.

Pour oil into the pan and sauté all the seasonings until fragrant.

Add 100 grams of light soy sauce and 50 grams of rice vinegar, a big spoon of salt and a spoon of pepper, bring to a boil and let cool.

Put the marinated radish, soybeans, green and red peppers, garlic, and slices of ginger into a large bowl.

After the sauce has cooled, put on disposable gloves and mix it evenly by hand. Marinate for one hour, mixing once every half hour to make it more flavorful.

Finished product image.

The radish prepared this way is crisp and refreshing, and the soybeans are soft, glutinous, and delicious.