Clean the radish, remove the head and tail, cut the radish into pieces with the thickness of 1cm, and then cut into strips with the thickness of chopsticks. Put the radish strips into a basin, add 50g of salt, and cover the cloth with your hands for about 10 hour to kill the water in the radish and kill the spicy taste of the radish. Take out the killed radish and grab clean water with your hands. If there is any gauze at home, please take it out. After the radish is drained, the radish strips are allowed to dry for about three days. First, prepare two pots of boiled radish strips, and wash the dried radish strips twice before cleaning. Then, drain the radish strips and cook them with the cooked radish strips. The purpose is to remove bacteria from the water after boiling, so that the dried radish will be preserved for a longer time.

Start production: put dried radish into a container, add 30 salt, 10g pepper noodles, add 50g pepper noodles and 30g sugar, and stir well. Prepare a glass jar, put the dried radish into the jar, seal the lid and marinate for 3 days. When eating, add a little soy sauce and vinegar to the dried radish, sprinkle some chopped green onion, pour hot oil and stir well, so that the dried radish will be more fragrant.