1. Wash the white radish and cut it into 0.5cm thick discs, and then cut the discs into fan-shaped pieces horizontally and vertically. Marinate evenly with salt 15 minutes.

2. Gently knead the pickled white radish slices by hand, pour out the radish juice, put the kneaded white radish slices into a mesh drain basket, flatten them with heavy objects, and put them in a cool and dry place for more than 8 hours.

3. Mix spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Guangdong rice wine and cold boiled water (150ml), and stir well to make pickled sauce.

4. Wash the remaining white radish slices with cold boiled water, then put them into a drain basket with meshes, flatten them with heavy objects, and let them stand 1 hour.

5. Take out the processed white radish slices, add marinade, stir well, and marinate for 2 days.