5-6 pieces of daikon roots
black and white peppercorns
Peel the daikon roots and cut into one-inch thick circles. Fill a big pot with 5 cups of water. Add the daikon, oyster sauce, soy sauce, and peppers. Stew on the lowest heat setting for 5-8 hours or until the water is almost gone. The daikon should be brown and soft. Serve with scallions and sesame oil. This dish is even better the second day; keep in fridge overnight.