Heirloom Delicacy 49 - Spicy Pickled Radish

Ingredients: Pickled radish (Cai Po), Chili oil, Sugar Instructions: 1. Slice the pickled radish into thick pieces and soak them in water to remove excess salt. I used handmade pickled radish (as shown in Figure 1), not the factory-made crushed or shredded radish commonly found in markets. 2. Don't soak for too long. This handmade pickled radish isn't as salty as the factory-made ones, so soaking too long will diminish its aroma. About 20 minutes should be enough. After draining, put it in a pan and stir-fry over low heat to remove moisture and cook it. This step requires patience because high heat will burn it. You need to use low heat and ensure it's cooked through, so you can't leave it unattended and must stir frequently. 3. Once the surface of the pickled radish looks shriveled and dry, dissolve a small amount of sugar in a little water and add it to the pan to prevent it from being too salty. After drying it out, add chili oil and stir-fry until evenly coated. It's ready!