Drain the dried radish with hot water and add sugar.

After standing for half an hour, add salt, pepper and sesame oil (or directly add pepper soaked in sesame oil) and mix well.

Heat a small amount of oil in a hot pot, stir-fry the aniseed in the pot, pour a proper amount of vinegar after fragrance, stir well, put it in cold boiling water, pour radish after the soup is cool, and stir well. Finally, bottle and seal, and you can eat it in two or three days. Personally, I don't think it will be so crisp and refreshing if I put it for too long, so I like to chew the dried radish crispy.