1. Wash the white radish and cut it into .5cm thick discs, then cut the discs into fan-shaped pieces horizontally and vertically, add salt and marinate them evenly for 15 minutes.

2. Gently rub the pickled white radish slices with your hands, pour out the juice, put the rubbed white radish slices into a mesh drain basket, press them with heavy objects, and put them in a cool and dry place for more than 8 hours.

3. Mix 15ml of spicy bean paste, white vinegar, minced garlic, sesame oil, white sugar, Guangdong rice wine and cold boiled water, and stir evenly to make pickled sauce for later use.

4. Knead and wash the white radish slices with cold boiled water, then put them into a drain basket with mesh, press them with heavy objects, and let them stand for 1 hour.

5. Take out the processed white radish slices, add the pickling sauce, stir evenly and marinate for 2 days before serving.