1, first prepare 10 carrots, peel and wash.

2, salt appropriate amount. The specific ratio of carrots and salt, about 100:2 (weight ratio, not volume ratio).

3, carrots cut into small pieces, sprinkle with salt.

4, the carrot pieces and salt and stir well, above the pressure of a heavy object, placed more than 2 hours, stirring once in the middle, so that the pickle more evenly.

5, more than 2 hours later, the carrot pieces become soft, out of the water, is pickled, rinse with water, and then placed for half an hour, drained.

6. While draining, find a small saucepan, add 1/2 cup water, 2 tablespoons flour, and 2 tablespoons pickled shrimp, stirring while boiling over medium heat. While boiling, be careful to stir frequently, otherwise it will be easy to paste the pan.

7. In the cooled paste, mix in 6 cloves of garlic, a thumb-sized piece of ginger, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped chives, 2 tablespoons of sugar, and mix well.

8. Stir together with the carrot pieces.

9, bottle, cover tightly and put in a cool place. 2 or 3 days later you can eat.