I've got radish

The radishes in the area are produced in the spring of each year, while in Chongqing they are produced in the summer. As a child growing up in the South, who did not know the difference between North and South, he always missed the best seasons of radish and pickled carrots, and when he realized it, the radish season was missed, so long as he was in his mind for years. Since then, it has become a priority to focus on the production season and to preserve and process food products during the season. Chongqing radish is only to be removed from the earth to be sold to the market when the radish grows to the size of its thumbs in order to eat fresh and fresh. The radish is usually half the size of a fist, because the locals tend to eat radish, and very few radish leaves, so the market always puts leaves together when selling them. When I buy radish at the farmer's uncle's, I usually ask for radish leaves, and they always give me a little more, and I always have a little darkie. Remove the radish leaves, keep the staggers, cut them with the radish, immerse them with a bit of fresh salt water for one or two days with the old knobs, then dry them with peanut oil. After the pepper boiler, a few minutes of frying, if necessary, with a little flavor, and then a little cold, soaky, and a very good meal。