1. Wash a radish, remove the head and tail, and cut into strips for later use. 2. Put the radish strips in a basin, add appropriate amount of salt and marinate for about four to five hours. 3. Squeeze out the water from the pickled radishes, arrange them neatly on a plate, and put them in a sunny place to dry for three or four hours (until there is no moisture on the surface and no moisture leaks out when folded by hand). 4. After the third step is completed, take it back, put it in a basin, add an appropriate amount of pepper powder and five-spice powder, knead it vigorously, and then leave it in the basin to marinate for a day, so that the radish can fully absorb the flavor of the spices. 5. The next day, put the radishes on the plate again and dry them for four or five days in summer, or four or five days in spring if the sun is good. They should be dried for at least a week in winter. 6. After drying, take it back and wash it with water. Don’t worry about washing off the spices and it will lose the taste, because we marinated the radish for a day and the taste has penetrated into the radish. So wash it boldly and ensure hygiene. 7. Wash the dried radish and cut it into cubes for easy consumption. 8. Add balsamic vinegar and a little sesame oil to the cut dried radish and mix well.