2. First prepare two green radishes, wash them, turn around and remove the tail, cut them into slightly thicker slices, and then cut them into wide strips.
3. Put the cut radish strips into the basin, sprinkle with 2 teaspoons of edible salt, stir evenly by hand and marinate for more than 4 hours. Time's up. Take a look. There is a lot of water in it. Pour out the excess water. Prepare a large piece of gauze in the basin, put the radish strips in, hold your mouth with your hands and squeeze out the excess water inside. Then spread out the squeezed radish strips to dry for about 3 hours, and dry the surface moisture for later use.
4, simmer juice, add the right amount of soy sauce in the oil-free and waterless pot. The amount of soy sauce doesn't need too much. You can add half a spoonful of rice vinegar, two spoonfuls of sugar, some dried peppers, turn on a small fire, and let the soy sauce boil and cool.
5. Put the dried radish strips into a suitable container, pour in the cooked sauce, press it with a spoon, or stir it, so that the ingredients are dipped in soy sauce, then cover and seal it and put it in the refrigerator for two days.