Making process:
1, first of all, we start by cleaning the green radish, the two ends of the excision, if you like to eat the skin of the green radish, you can also do not have to remove it, wash it clean and then Cut into several sections, as shown in the picture.
2, will be cut into segments of the radish and then cut into thick slices, and then cut into long strips about finger thick, as shown in the picture.
3, put its cut radish strips into a container, sprinkle 10 grams of salt, as shown in the picture.
4, will be sprinkled with salt and radish strips stirred well, and left for three hours, this time you can see the obvious pickle out of a lot of water out, as shown in the picture.
5, will be pickled radish strips, with the hands of the first hoop water, and then into the kitchen paper towels to absorb the excess water.
6: Add the soy sauce, balsamic vinegar, peppercorns, star anise, sugar and the remaining 5 grams of salt to the pan.
7, turn on the open fire after it boils, turn to medium-low fire continue to burn about three minutes, in order to let the anise, pepper flavor better simmer out, and then turn off the fire will be cooled.
8, will be sliced garlic, chili pepper cut small pieces, if there is a fresh millet pepper that is better, I am not, directly with the dry pepper instead.
9, this is a good simmering sauce, it will be completely cooled in the use.
10, in front of the dried radish strips and garlic slices, chili pepper segments mixed together, as shown in the picture.
11, will be done before we pour the cooled sauce in the above radish strips, mix it well, as shown in the picture.
12: Put the radish strips into a glass jar or an airtight box, as shown in the picture.
13, eat not finished into the refrigerator cold Weiwei, eat at any time at any time to take out, very crisp and delicious.
13.