1, the ready carrots with water to wash after the water control dry standby, and then the white radish and fresh chili water to wash, also control dry after the water standby;

2, with the carrots after the wash after the carrots on the cut some knife flower, if you do not know can be sliced with the usual but do not let it break, so that it is more easy to taste;

3, take a larger pot, and then put the salt and pepper spices all into the pot, and then take some boiling water into the pot, to make a five spice brine;

3, take a large pot, then put the salt and pepper spices all into the pot. Then put the salt and pepper seasoning all into the basin, and then take some boiling water into the basin, made of five-spice brine spare;

4, let the brine natural cooling, the carrots and carrots and peppers at all put into the pickle jar, and then the drying brine poured into it;

5, the pickle jar in a cool and ventilated place, and with the lid cover, forbidding raw water to enter, pickling for a month or so, and the water is not good. Into, pickling about a month's time, carrots can be flavored, want to eat, take out and cut into thin julienne, add soy sauce, vinegar and sesame oil seasoning can be eaten.