1. First cut off both ends of carrots, wash them with clean water, dry them in the sun, cut carrots into radish strips, put 400g salt into the cut radish strips, and finally add cinnamon and star anise, stir them evenly again, put them in a cool place, marinate them 12h, and marinate the radishes with water.

2. Put the pickled radish in the sun for about three days, dry the radish strips to 50% water, and leave the pickled radish water and anise cinnamon for later use. Pour radish water together with cinnamon star anise into the pot, boil, skim off the floating foam, put semi-dried shredded radish into the pot, and then pour boiled brine, which can make dried radish more tasty and sterilize.

3. The radish strips are soaked in salt water 12 hours, and then put in the sun for about 3 days. Repeat this action three or four times. Put the dried radish into the brine for the last time, add 50g white sugar and 100g high-alcohol liquor, soak for 6 hours, then dry the radish for about 3 days, and discard the brine and anise cinnamon.

4. Dry half the water in the dried radish and put it in a bottle, and it won't go bad after eating for a year. Wash and soak for 30 minutes when eating, soak the excess salt, and then mix with your favorite seasoning, which tastes delicious.