2) Cut the radish into small pieces and sprinkle with salt.
3) Stir the radish block and salt evenly, press a heavy object on it, and let it stand for more than 2 hours, stirring once in the middle, so as to pickle evenly. I can't see this photo clearly. I put a smaller pot cover on the radish and pressed it with a big bowl full of water.
4) After more than 2 hours, the radish pieces become soft and come out of the water, that is, they are marinated, washed with clear water, and then left for half an hour to drain.
5) While draining, find a small pot, add half a cup of water, 2 tablespoons of flour and 2 tablespoons of pickled shrimp, cook and stir over medium heat, and finally it will be fine. Turn off the fire and let it cool. When cooking, you should pay attention to stirring frequently, otherwise it is easy to paste the pot.
6) In the cooled paste, add 6 cloves of garlic, a piece of ginger with a thumb, 4 tablespoons of Chili powder, a handful of chopped shallots, a handful of chopped leeks and 2 tablespoons of sugar, and stir well.
7) mix carrots.
8) Bottle it, cover it tightly and put it in a "dark" place (I put it in the kitchen cupboard). You can eat it in two or three days.