Secret method

Step 1: Prepare the right amount of radish to remove the head and tail, and then clean it with water, clean radish first into thick slices and then change the knife cut into diced radish in a larger pot add a tablespoon of salt and mix well. A tablespoon of salt and mix well to kill its moisture.

The second step: the water will be killed out of the diced radish in a cotton cloth and then pressed, about half an hour after the pressure will be inside the water pressure out.

The third step: in the pot pour the right amount of water, add a bowl of glutinous rice flour, and then turn on the low heat and slowly simmer, and finally will be boiled into a yogurt-like rice paste and let it cool.

The fourth step: the preparation of an apple washed and removed from the inside of the paste cut into small pieces, pear washed and cut into small pieces, a piece of ginger cut into small pieces, the garlic shot scattered peeled, all of these ingredients in the cooking machine into a puree.

Step 5: Pour the apple and pear juice into a larger pot, add the right amount of chili powder, a tablespoon of salt, a tablespoon of chicken essence, a tablespoon of pepper, and then add the cooled glutinous rice paste, mix them well and set aside.

Step 6: Pour the pickled diced radish into the seasoned sauce, mix well with your hands, and put it into an airtight jar or a plastic box and put it in the refrigerator for two days before you can eat it.