1. Wash the radish and cut it into 1 cm thick slices, then cut the radish slices into strips about 1 cm thick;

2. Cut the radish slices into 1 cm thick strips. Place the radish strips in a ventilated place to dry for about 4 or 5 days;

3. Remove the dried radish strips, wash the dust on them with warm water, then squeeze out the water and shake them loose;< /p>

4. Put the radish strips into a basin, add salt, white wine, chili powder, pepper powder, sesame, sesame oil and other seasonings and stir evenly;

5. Mix the ingredients prepared in step 5 Put the radish strips into the earthenware jar and press them tightly with your hands, not too loose;

6. Seal the jar and put it in a cool place for more than 10 days before eating.

Making pickles is inseparable from the three steps of drying, pickling and hiding. Not to mention selecting good raw materials, these three steps are the most critical:

Drying: pay attention to ventilation and drying during the drying process to avoid mosquitoes and prevent blackening;

Picking: During pickling The main thing to pay attention to is the proportion of seasonings. It is best to wear gloves and knead evenly;

Store: Just make sure to seal and hide.