1. both carrot and green radish can be used to pickle dried radish. Wash the radish, cut it into strips with skin, spread it on the mat and dry it in the sun. Don't dry it too much and keep a little moisture.

2. Boil water in a pot, add aniseed such as pepper and star anise, cook the aroma of aniseed, and then let it cool.

3. Pour the dried radish into the cool aniseed water and soak it for about ten hours, then take it out and sun it again, but don't be too dry.

4. Prepare the salt, stir the pepper well, stir-fry the aroma in the pot (we call this Hu salt here), pour it into the dried radish, and rub it with your hands. We call this step "code salt" here, and you can also add a little pepper noodles. Then put it in a pickle jar and marinate it for a month or two before eating.