Ingredients: 3 radishes weighing about 8kg, 30g of salt, 30g of sugar, glutinous rice flour16g, 200ml of clear water, 30g of ginger, 60g of garlic, 10g of shrimp skin10g, 40g of pepper noodles and 2 shallots.

Wash radish, peel radish and cut into thick slices.

Then cut into small dices, add salt and mix well, marinate for one night, the radish becomes soft, pour out the marinated radish water and rinse the radish with clear water.

Dry the water.

White sugar, glutinous rice flour, garlic, ginger, shrimp skin, Chili noodles, leek.

Stir glutinous rice flour with clear water, pour it into the pot, stir out sticky bubbles, pour it out and let it cool.

Add Chili powder, sugar, shrimp skin, onion, garlic and ginger into glutinous rice paste, mash, stir evenly and marinate for 15 minutes.

Pour it into the diced radish and grab it evenly with disposable gloves.

Put in a sealed container, cover and marinate for 3 days.

2. Exercise 2:

Ingredients: carrot 10 kg, pickled vegetables with appropriate amount of coarse salt, a little Chili powder, 2 tablespoons of soft sugar.

Soak carrots in water first, and then scrub the mud clean.

Cut off the head and tail, air-dry, and air-dry until the skin is dry.

Cut the radish into petals, or cut it into thin strips, not too thin, which will shrink when dried in the sun.

Find a pot, preferably a clay pot, and put the cut radish in it.

Pour in a proper amount of coarse salt grains of special pickles, let stand for 15 minutes, and knead the radish.

If you like sweetness, you can add a few spoonfuls of sugar and rub it with your hands for a while.

Marinate the kneaded radish for 2 days and turn it up and down several times. After 2 days, there will be a lot of brine in the basin.

Spread it on a bamboo curtain to dry. Put it back in salt water at night and continue soaking overnight. Then take it out and dry it the next day. Repeat this process until there is no salt water. You see, I salted a big pot and dried it, that's all.

When the radish is dried, the brine in the basin is almost gone.

3. Exercise 3:

Ingredients: 3 kg radish, 10g pepper powder, 5 g spiced powder, 5 g pepper powder, white sesame, soy sauce and salt.

When pickling spicy dried radish, first clean the prepared fresh radish with clear water, then scrape off the radish skin with a peeler, then cut it into back pieces and then cut it into strips the thickness of fingers. Cut radish strips should be placed in a clean big basin, and then marinated after adding appropriate amount of edible salt and mixing well.

Radish strips should be marinated in water for 3-5 hours, and some water will be separated out during the pickling process. After pickling, the pickled radish strips should be taken out, then placed on bamboo mats or other clean items and dried. Put it away every evening, and the radish strips will turn dark yellow when they are exposed to the sun for 3-5 days the next day.

After the radish strips are completely dehydrated, collect them, put all the spices such as pepper oil, pepper powder and pepper noodles into the dried radish strips, stir them evenly with clean chopsticks, seal them in clean off-duty bottles and marinate them for 24 hours. During the curing process, put vinegar, soy sauce and other seasonings into the pot and cook for about 10 minute. Let it cool after cooking, then pour it into a glass bottle filled with dried radish and seal it for soaking.