Salt soup

Pour the entire boiled broth with salt to fill the flesh slightly and leave overnight.

Cut the radish and carrots into strips and boil them for about 5 minutes.

Remove the salt from the leaves overnight, make lattice cuts on the skin and flesh, and cut into pieces that are easy to eat.

Rinse the cut salt with water and put it in a pot, add [A] and heat it.

Once it's boiling, remove the scum and add the boiled radish and carrots. Once the vegetables are warmed up, it's finished.