Tools/materials: white radish, millet pepper, green pepper, soy sauce, balsamic vinegar, rock sugar, pepper, star anise, sugar, edible salt and water.

1, processing radishes Prepare two fresh radishes, clean them, remove the head and tail, and take the radish skin with you when pickling radishes, so that the pickled radishes taste more crisp. Then divide the radish into four parts and cut it into thick slices about half a centimeter. Radish slices should not be too thin, otherwise they will not be crisp and refreshing when pickled.

2. Put the radish into the pot and add 30 grams of sugar and 15 grams of salt. Adding sugar can remove the spicy taste of radish, and adding edible salt can quickly pickle the water in radish, which is why the pickled radish tastes crisp and refreshing. Stir well and marinate for 2 hours.

3. Pour 200ml of clean water, 250ml of light soy sauce, 0/00 ml of balsamic vinegar/kloc, 30g of rock sugar, 1 handful of pepper and 2 pieces of star anise into the pot, boil over medium heat, then turn to low heat for 2 minutes, then turn off the heat and let it cool.

4. Cut the millet spicy and green pepper into circles, the spicy taste of the pepper enters the radish, and the pickled radish is spicy and appetizing. Shred ginger and garlic for later use. The prepared ingredients must be cleaned, dried and then cut for use. If the water is not dried, the pickled radish is easy to deteriorate and cannot be stored for a long time.

5. Put the drained radish into a water-free and oil-free basin, then put the chopped green and red pepper rings and garlic slices into the basin, add 10g salt, pour in the cooled juice and mix well. If you want to keep it longer, you can add a proper amount of high-alcohol liquor, cover it with plastic wrap and put it in the refrigerator for 2 hours.