Proper amount of salt

Dry Chili is about 25g.

White radish 1 root roughly1000g

Appropriate amount of dried pepper

Octagonal ternate 5g

Appropriate amount of sugar

Proper amount of black sesame

Appropriate amount of liquor

How to make Sichuan spicy dried radish?

Wash the radish, cut it into coherent shreds without peeling. It can be smaller and easier to dry

Cut it and hang it on a rope or a clothes rack, and air it for 1-2 days until the fourth floor is dry. Wash and dry the water vapor.

Wash the dried peppers and control the moisture.

Dry Zanthoxylum bungeanum, washed dry Chili, black sesame and anise, stir-fry in an iron pan. Grind into powder with a cooking machine. (or direct pepper noodles, pepper noodles and spiced powder can also be used)

Add salt, sugar, soy sauce and white wine to the dried shredded radish and mix well. Add pepper and sea pepper noodles from step 4 and mix well. (In the meantime, you can taste the salt and add or subtract salt.)

Wash the jar, and it is best to run the white wine in the jar for disinfection (or boiling water). Put the mixed dried radish into the jar, seal the jar for more than 1 week, and you can eat it. You can mix some Chili oil when you eat it.

Tips

The jar mouth can be closed with plastic wrap and then covered, or the jar can be closed along the water. Add and subtract pepper noodles according to your own taste. Those who like hemp flavor can also add some pepper oil to make it more fragrant. If you want to keep it for a long time, you can burn some cooked vegetable oil, cool it, pour it on it and seal it.