Ingredients: 2 radishes, 3 millet peppers, 3 cloves of garlic, 2 tablespoons of salt, 4 tablespoons of balsamic vinegar 1 tablespoon, 4 tablespoons of soy sauce, sugar 1 tablespoon and pepper.

1, radish clean, peeled, cut into strips, not too thick, as evenly as possible, put in a large bowl, add 2 tablespoons of salt, which is the usual amount of cooking.

2. Mix well and marinate for one hour. Peel garlic and chop it into fine garlic. Remove the roots from the millet and cut it into dices. Treat them separately. The pickled radish strips are filtered with salt water.

3, add water, wash down to avoid being too salty, filter the water, squeeze the water out of the radish strips with both hands, put it in a big bowl, and add minced garlic and millet spicy.

4. At the same time, add vinegar, soy sauce and sugar, pour in homemade Chili oil, put on gloves and stir evenly, so that each radish strip can be evenly coated with juice, or mix the juice in advance and then pour in radish strips.

5. Put the mixed radish strips into a clean container, cover them, put them in the refrigerator, cook them in the morning and eat them that night.

The practice of pickling spicy dried radish;

1. Wash radish without peeling, and dry the surface moisture of radish. Try not to touch raw water, otherwise it will affect the drying effect.

2. Cut into strips, sprinkle with 120g salt, and let it stand for 4 hours to let the radish out of the water (the thumb is thick, not too thick or too thin, too thick to increase the drying time. If it is too fine, it will have no taste, and it will be very fine after drying.

3. Radishes can be dried for 1-2 days. Dry the water and radishes together, put them on the dried items, put them in a ventilated place, and dry the radishes for 7 minutes.

4. Dry the radish until it looks like there is no water. When it tastes squeaky, put it in a clean basin.

5. Take a clean bowl without oil and water, and put Chili powder, pepper powder (pepper can be used instead) and spiced powder. Salt, sugar, chicken essence, etc. Put it in a bowl for later use.

6. Heat the oil in the pot, pour the oil into the bowl, and stir it evenly with clean chopsticks, without oil and water (let the oil and seasoning blend).

7. Pour the prepared pepper into the radish and grab it by hand. Don't stir with chopsticks. Chopsticks don't mix well. You must grasp it with your hands, so that peppers and radishes can be mixed.