1. Ingredients: 10 pounds of crispy radish, appropriate amount of salt, appropriate amount of fresh wild red pepper, appropriate amount of cinnamon, appropriate amount of soy sauce, 150ml of Shanxi mature vinegar (three-year brewing), 150ml of Shanghai white vinegar, 150ml of Haitian soy sauce, Half a catty of rock sugar and an appropriate amount of white sugar.

2. Wash the white radish and dry it.

3. Use a knife to peel the radish into slightly thicker strips.

4. Then change the knife into a diagonal square of about one inch.

5. Blanch the radish skin quickly in boiling water so that it will not be too bitter and taste like radish. Place in a clean, oil-free stainless steel basin, add appropriate amount of salt and sugar for pickling. Get a clean stone, or press a basin of water on it to let the bitter water come out. After about four hours, take out the pickled radish skin.

6. Take out the pickled radish skin and dry it in the sun. It can be semi-dry. You can taste it until it becomes crispy and then it is almost dry. If the weather is good, it will take two or three hours.

7. While pickling the radish skin, put the ingredients such as light soy sauce, white vinegar and mature vinegar, Vista soy sauce, fresh red wild pepper, ice, cinnamon, bay leaves and other ingredients into a small stainless steel basin. Bring to a boil over high heat, then reduce to low heat and simmer until the rock sugar is completely dissolved, then turn off the heat and allow to cool.

8. After the radish skins are semi-dried (be sure not to get water or wash the radish skins), put them into clean, oil-free large-mouth glass bottles until more than half of the bottle is filled.

9. Use a funnel to slowly pour the juice into the bottle. The radish skin is completely soaked in the juice and tighten the bottle cap.

10. Place it in the refrigerator for about fifteen days before eating.