1. Method 1: Wash the radish and cut it into radish slices (strips) with uniform size and thickness. Marinate with appropriate amount of salt for half a day to a day. Spread it out in the sun to dry.

2. Method 2: Wash the radish, dry the water naturally, and then cut the radish into long strips like watermelon with a knife. Put all the radishes in a clean basin or jar without oil, then sprinkle with salt (thin or thick) and castrate for about three days. Take them out and dry them in the sun until the radishes feel curly and elastic.

3. Method 3: Wash the radish, cut it into long strips with skin, and then dry it in the sun until the surface moisture is gone. When the radish is soft, rub it evenly with salt, and then marinate it in a jar for a few days. When the salt is gone and the radish strips turn yellow, take them out and dry them until they are suitable. After drying in the sun, add pepper powder, spiced powder and Chili powder, and finally add 1 tablespoon sugar and mix well.

4. Pour a small amount of soy sauce essence, then add roasted white sesame seeds and a little white wine to knead, and add a little chicken essence to knead evenly.

5. Finally, put the chopped green onion into the oil pan, add the dried radish and continue to knead. After kneading evenly, put it in a fresh-keeping box, seal and refrigerate overnight, and eat it the next day.