Preparation materials: carrot 10 kg, pickled vegetable coarse salt 300 g, a little Chili powder, 2 spoonfuls of soft candy.

1. Soak carrots in water first, and then scrub the mud clean.

2, cut off the head and tail, empty, empty to the skin without water.

3, cut the radish into small pieces, you can also cut it into thin slices, not too thin, thin to shrink.

4. Find a basin, preferably pottery, and put the cut radish in it.

5. Take 300 grams of special pickle salt, let it stand for 15 minutes, and rub the radish.

6, like sweetness, you can add a few spoonfuls of sugar at this time and rub it with your hands for a while.

7. Marinate the cooked radish for 2 days. Pay attention to frequent ups and downs. After two days, there will be a lot of salt water in the pot.

8. Spread a bamboo curtain to bask in the sun.

9. Put back the salt water at night and continue to soak for one night, and continue to bask in the sun the next day.

10, when there is no sun to soften the radish and the brine in the pot is fast.

1 1. What needs to be stored in the coming year is to completely dry peppers and salt in the sun, add salt and fry them, rub the peppers repeatedly, and store them in sealed cans.

12, don't store it for too long, you can eat it in a bowl.