2. The drying time depends on the weather conditions. If it is sunny, it usually takes 2-3 days. If it is cloudy, it will take about a week.
3. Place the dried radish strips in a clean basin, sprinkle with salt, and rub them back and forth with your hands to ensure that all the radish strips are coated with salt. Press the radish strips tightly with your hands and place them in a cool place for a day. The next day, rub the radish strips again with your hands, then mix the pre-cut shredded ginger into the radish strips, put the radish strips into a washed and dried jar, place them horizontally and vertically with bamboo slices and compact them.
4. Press the washed pebbles on the bamboo slices, then add cold boiled water, just enough water to cover the stones.
5. Cover the lid of the jar and pour a little water around the lid to seal it.
6. Place the jar in a cool place for 15 days and the sour radish strips will be ready. When eating, take out some of the radish strips and rinse them for later use.
7. Add a little oil to the pot
8. After the oil is hot, add chili, star anise and Sichuan peppercorns and stir-fry until fragrant.
9. Pour the radish strips into the pot and stir-fry twice, then quickly remove from the pot and serve.