Ingredients: white radish 1000g, garlic, Thai pepper, fresh soy sauce 300g, Shanxi mature vinegar 300g, sugar 150g.

Practice steps:

1. To make pickled radish slices, you must choose fresh, crisp and moist radish, not bran radish. Wash the fresh white radish with clear water, remove the head and tail, then cut it from the middle and cut all four petals. The skin of the white radish does not need to be removed, which not only has high nutritional value, but also tastes very crisp after pickling.

2. Put the radish on the chopping board and cut it into clamping blades as shown in the figure. The so-called clamping edge means that the first two knives are not cut off and the third knife is cut off. The advantage of this is that it can make radish taste better and taste crisper.

3. Put all the cut radish slices into the pot, add 5g salt and 10g white sugar, and stir evenly, so that the sugar and salt can fully penetrate into the radish slices and kill the water in the radish slices. Radish water must be completely killed for more than 3 hours, during which it must be turned over several times.

4. After killing the water in the radish slices, squeeze out the water forcibly, and then control the water treatment of the radish slices. 5. Prepare 50g garlic and cut it into garlic slices. Wash 50 grams of Thai pepper and cut into small pieces.

6. Prepare a clean basin, add 300g of fresh soy sauce, 300g of Shanxi mature vinegar, soft white sugar 150g and purified water 150g into the basin, and stir with a spoon to completely dissolve the white sugar.

7. Pour the prepared juice into a clean container (pickle jar or fresh-keeping box), then add the dried radish slices, garlic slices and Thai pepper segments, stir them evenly with chopsticks so that the juice does not flow through the radish slices, cover them and put them in the refrigerator for 24 hours.