1. Wash the radish to remove the top and bottom, and then cut it into strips as thick as the thickness of the little finger, put it in a clean pot, sprinkle some sugar on it, and then it will be impregnated with a lot of juice in a few moments. Pour the radish juice into a drinking cup, drink the fragrance of sweet, than the drinks sold in the store I do not know how many times stronger.

2. Sprinkle some salt on the radish strips, drain them in a few moments, lay them flat on the cover curtains, and put them in a cool, ventilated place to dry for 1 to 2 days.

3. The dried radish is divided into three, the first part of the salt, monosodium glutamate (MSG), to keep it salty enough to prevent corruption, it will be loaded into a container, placed in a cool dry place to save. You can eat it directly after pickling, or add some oil, scallions and cilantro after simple cooking.

Take a frying pan and heat it up, add a moderate amount of oil, use peppercorns and scallions to explode the aroma, pour in soy sauce to boil, turn off the heat and let it cool down, then pour it into the container containing the second part of the radish strips, so that the radish strips will be submerged in the soy sauce broth, and then finally pour in a moderate amount of vinegar.

The remaining radish strips with the appropriate amount of salt, sugar, monosodium glutamate (MSG) and garlic chopped chili purchased from the market, and then take an apple, a pear washed and peeled, remove the core, cut into small dices, slices or filaments, with the radish strips and mix evenly, sown in a container sealed, 7 to 10 days after taking out, a sweet fragrance will come to the nose, refreshing the heart.