Signature Guangdong Radish Soup with Dried Squid, Dried Shrimp, and Dried Scallops (Serves 2 meals for small eaters)

Cut the white radish into chunks

The dried squid (whole) is soaked in water for more than an hour, then cut into strips and frozen in the refrigerator. It can be stored for half a year and used directly when needed. The dried shrimp and dried scallops do not need to be soaked, just rinse them before use. Take them out directly when needed.

This is the dried squid as shown in the picture

This is the soaked and cut frozen dried squid that can be directly taken out for use

This is the untreated dried shrimp, usually stored in the freezer

Boil 1 pound of pork bones in water. (Pork skull bones are especially delicious when cooked with radish. The pork skull bones must be boiled in water and then frozen in the refrigerator for direct use. Dragon bones and spare ribs or rib edges can be used without boiling. If you can't find pork skull bones in the north, you can use dragon bones and spare ribs because they are not expensive and taste good. After boiling the pork skull bones, put them in a clay pot with ginger slices and water, simmer for 30 minutes over high heat, then reduce to low heat. You can also choose a pressure cooker for 15 minutes.

Add the radish, dried scallops, dried shrimp, and dried squid as shown in the picture (why add dried shrimp and dried squid last? Because they don't taste good when cooked for a long time).

If you want to eat the radish as a dish, you can remove it and stir-fry it with a little oil, add some soy sauce and green onions before serving. You can also add a little red chili if you like spicy. It's delicious.