Sweet and sour crispy radish

Cut the white radish into thin slices like this, sprinkle a little salt on top, and let it release some water.

Cook the white sugar and Shanxi aged vinegar in a stainless steel pot, and taste the sweet and sour ratio yourself, adjusting according to your own preference. Let it cool and set aside.

Squeeze the radish slices that have been salted out of water by hand; they don't need to be too dry, so just squeezing them by hand is enough.

Pour the cooled sweet and sour sauce over the radishes and mix well, then cover with plastic wrap and marinate overnight.

The next day, pour an appropriate amount of cooked sesame oil into the marinated radish slices, mix well, and it is ready to eat.

Look, does it look delicious? Store what you can't eat in a covered container and refrigerate it. You can take it out and eat it whenever you want. When there's no meat, it can satisfy your cravings; when there is meat, it can help relieve greasiness.