1. Wash the radish or mustard knot, put it in a vat, add a proper amount of salt (generally northerners like to eat salt, you can put more appropriately), and add cold water at the same time until there are no radish or mustard knot.

Generally speaking, the curing time depends on the weather. When the weather is hot, the curing time will be shorter until a layer of foam floats on the surface of the tank and there is no rustling smell.

3. Put the pickled radish or mustard knot in one's heart into the pot together with pickle soup, and cook with high fire until chopsticks can penetrate the radish.

4, after the pot, put the cooked radish or mustard knot in one's heart into a basket that can leak water, and put it in the sun until it can't be pinched by hand. In this way, delicious salty pimples are ready! You can eat it directly or cut it into pieces and fry it. It's delicious!