Ingredients: green radish, salt, Chili powder, sugar, spiced powder, etc.

1, it is best to buy green radish for pickled radish and pickles. The skin of green radish is crisper and tastes good. Cut off the roots at both ends of the radish and clean it.

2. After cleaning, cut the skin into thick slices, and then cut into strips, slightly larger, because the radish strips will shrink seriously after drying. After cutting, put the radish strips into the pot, sprinkle with salt and grab them evenly with your hands. First kill the water in the radish and marinate it for 2 hours, which will not only make the radish out of the water, but also taste it.

3, 2 hours later, take out the pickled radish strips, drain the water, put them in a sunny place, and spread them out to dry.

Drying shredded radish is very important. Be sure to dry it in the sun, so as to dry the water and prevent the radish from becoming moldy after drying. It takes about 2 or 3 days, just watch the sun.

4. Boil a pot of boiled water and let it cool. Pour the dried radish into cold boiled water and wash it again. Then dry the water. This time, just dry the water slightly.

5. Put the radish strips into the basin, and now add seasoning, salt, spiced powder, ginger powder, a little soy sauce, Chili powder and sugar. Grab it evenly with your hands. Always wear disposable gloves.

6. Prepare a clean porcelain jar or glass bottle, put the pickled dried radish into the jar, and cover and seal it.

You can eat it in about a week. It's fragrant, spicy, salty and crisp. You can eat noodles or stir-fry noodles.