1. Pickling blank: Select a slender white radish, weighing about 200g, remove the root and the top, wash it and put it in a jar. First, 400 grams of salt is used to make 1.5 kilograms of brine, which is poured into a jar, and then 500 grams of salt is sprinkled on vegetables; The next day, the cylinder was rotated 1 time, and then the cylinder was rotated 1 time every five days, and the pickling was carried out for 20-30 days to obtain a blank. ?

2. Cutting vegetables: take out the pickled radish blank, first put two chopsticks on both sides of the radish, then cut the radish blank into filaments obliquely with a knife, turn it over, and still cut the filaments with an oblique knife and cut them into 5 cm long sections. ?

3. Re-salting: put the cross-cut radish segments into the original salting tank, marinate for 1 day, take them out and put them in a basket, and flatten them with clean stones (commonly known as dehydration). After pressing for 2 days, the remaining 300 grams of salt became 2.5 kilograms of salt water, and 1 kilogram of soy sauce was added. Boil and sterilize, then pour into the jar together with the vegetables, soak for 10 day (turning the jar for 3 days 1 time), then take out the vegetables and put them in the basket, and press them with stones 1 day. ?

4. Mixing materials: put the pressed vegetables into a pot, mix 300g of soy sauce, monosodium glutamate, saccharin, white wine, red pepper powder and other ingredients together, stir them evenly, put them into a jar and carry them with you. It tastes spicy and crisp.