10 pounds of green radish, 200 grams of sun-dried salt, 2 grams of homemade pepper, 3 grams of chili powder, 15 milliliters of flavored soy sauce, a pinch of salt

1, radish washed and dried.

2, cut into long strips of pencil thickness, put the cut radish strips in a container without oil or water.

3, sprinkle with sun-dried salt.

4, mix with your hands so that the salt is evenly dispersed in the radish, and leave it in the container for more than 10 hours to ensure that it is salted through.

5, pickled radish spread flat in the sun exposure to turn once a day.

6, about 3 days into the sun into 8 points dry.

7, put in a bag and put away to a cool place to store.

8, take about 200 grams of dried radish in the sun and put it in the water to wash a few times.

9, and then soak in pure water to soften with a pinch can be through the process takes about 1 hour.

10, clutching the water as much as possible to clutch the dry some.

11, clenched and rolled water dried radish pull loose, put the seasoning pepper.

12, the right amount of salt, chili powder.

13, and then put the fresh flavor soy sauce seasoning.

14, hand wearing disposable gloves, up and down tossing and grasping to make it taste good.

15, do a good job of dried radish into a sealed jar and put in the refrigerator to save, every time you can eat a week or so can be eaten, eat as you do, so that it is not easy to be bad.