Pickled radish crunchy

Cooking Instructions

1. Slice the white radish with salt and let it stand for more than 2 hours to squeeze out the water

   

2. Prepare dried chili segments

   

3. The dried chili pepper section burns oil and chokes the fragrance

   

4. Prepare millet spicy, ginger, garlic

   

5. Add salt, a small amount of light soy sauce to consume oil, add more vinegar and sugar

   

6. Add water

   

7. Refrigerate overnight and serve