2. To make authentic Sichuan pickled radish, it is not allowed to get wet with water or oil in the whole process. Before making, all the radish and hands should be cleaned, and all the utensils used should be cleaned, and the water should be controlled to dry. Don't peel the radish after cleaning, just peel off the radish tassels at the top.
3. Cut the processed sandy radish into blocks and put it directly into the pickle jar. After washing the ginger, cut it into small pieces and put it in the jar. At this time, treat the prepared red pepper, remove the handle at its bottom, put it in the jar, and finally add pepper, salt and rock sugar and other seasonings.
4. Put a proper amount of purified water directly into the pickle jar, then pour the prepared white wine into the jar, mix it evenly with clean chopsticks, cover the lid of the pickle jar, put a proper amount of water on it, which will help them seal, and then put it in a cool and ventilated place for soaking. After about two weeks, it will be crisp and delicious, and the pickled radish can be taken out and eaten directly.