Wash radish or mustard knot in one's heart and put it in a jar. Add a proper amount of salt (generally northerners like to eat salt, which can be put more appropriately), and add cold water at the same time until there is no radish mustard knot in my heart. Generally speaking, the curing time depends on the weather. When the weather is hot, the curing time will be shorter, until a layer of foam floats on the surface of the tank and tastes without rustling.

Put the pickled radish or mustard knot in one's heart and pickle soup in a pot and cook with strong fire until the chopsticks can penetrate the radish.

After taking out the pot, put the cooked radish or mustard knot in one's heart into a basket that can leak water and expose it to the sun until it can't be pinched by hand. In this way, delicious salty pimples are ready! You can eat it directly or cut it into pieces and fry it. It's delicious!