2: Heat the wok, pour the soy sauce into the wok, slowly bring to a boil, turn off the fire, add sugar and mix well.
3: Pour the boiled water into the pickled radish, rub and clean it again, and pour out the water to control the dryness.
4: Pour the boiled sauce into the radish, then add the chopped garlic and mix well with the white wine.
5: Heat another pot, add a little base oil, add pepper and scallion slices, fry them in low heat and cool thoroughly.
6: Pour it into the radish, stir well, put it into a glass container, seal it and marinate it at low temperature for 2-3 days.
Summary of technical points: 1: When the radish is salted, try not to stir it directly by hand to avoid bringing in bacteria and preventing it from going bad.
2. Pickled radish must be washed again, otherwise it is too salty to eat.
3. Soy sauce doesn't need to be good and expensive. My family uses 1 yuan 1 bag, but it must be boiled, otherwise it will smell like raw soy sauce.
4: The pickling time should not be less than 2 days, otherwise it will not be completely pickled and the time cannot be too long. Take it out after pickling, and don't soak it in soy sauce.
Whether it's pickled radish or pickled cucumber, it's a big mistake to only put salt, and it's also the most taboo. Add some pepper to it, so that the pickled pickles are more tasty and crunchy. Be sure to add more 1 step! The sauce used for pickling radish pickles can be kept in the refrigerator all the time, and it will not go bad if it is put in 1 year. Whenever you want to eat it, you can pickle it at any time.