Clean the radish, head and tail all removed, radish skin above some will grow a little bit of root, those roots also with a rub off.

Then cut it into small sections of about 5cm. Stand the radish up and cut it into julienne strips.

After all the cuts are done, put it into a large pot, sprinkle it with salt, and marinate it for two hours to get the water out of the radish.

After pickling for two hours, there will be very much water, then use your hands to clench it, control the water off, and put it into a sieve.

Put it on the balcony, spread it flat and dry it, it will take about two days.

Fry the white sesame seeds in a pan, remove them from the pan, put them on a board and roll them out with a rolling pin.

Put the dried radish into a bowl and sprinkle with sesame seeds.

Fry the five-spice powder, chili powder, and pepper powder in a wok, and pour it into the shredded radish after it cools.

Add two tablespoons of sugar, scrunch it well with your hands, cover with plastic wrap and put it in the refrigerator for two hours.

After that, you can take it out and use it, take as much as you want, and put the rest in the refrigerator, and you can take it out and use it whenever you want. It is very convenient and has a very long shelf life.