1. White radish, peeled after washing Xinlimei and set aside.
2. Divide the white radish into two, cut into 2cm-thick slices with an oblique knife, mix together the seasonings except sugar and white vinegar, add an appropriate amount of salt and boiling water, boil it on a low heat in an induction cooker for about 10 minutes, and then cool the soup. The white radish is marinated for about 3 hours.
3. After the Xinlimei slices into thin slices, add pickled peppers, sugar, white vinegar and appropriate amount of salt, and marinate for one hour.
Tips:Taste the sweetness and saltiness of the sauce beforehand, and add salt in an appropriate amount.
