How to Pickle Spicy Shredded Radish
1.
radish.
2.
Peel, wash and drain.
3.
Cut the length of the little finger, half the thickness of the little finger.
4.
Spread the shredded radish evenly in a dustpan, magnify it in the sun for 2 days to semi-dry, and turn it over 1 to 2 times during the period.
5.
Ginger, garlic.
6.
Shred ginger.
7.
Shred garlic.
8.
Sprinkle ginger and garlic shreds on the semi-dried shredded radish, and then in the sun for a day to 80% dry.
9.
Put the sun-dried three shreds in a dry clean basin, add dried chili shell shreds and salt and mix well.
10.
Prepare a clean glass bottle in advance, soak it in boiling water and drain the water completely. Put the shredded radish into a glass bottle, pack a little and press it with a rolling pin, and then pack it again until it can't fit tightly. Cover the lid and leave it in a cool place for about 10 days before eating.
11.
When eating, take out an appropriate amount and drizzle with sesame oil to eat directly or stir-fry in a pot with oil on low heat.
Tips:
1. The thickness of the radish should be moderate, too large and not easy to dry, and too small to taste bad after drying.
2. If you need to store it for a long time after making it, pour a sufficient amount of sesame oil into the bottle to lock the air, and store it in the refrigerator.
3. When frying and eating, you can only fry a few times on low heat, otherwise it will be easy to lose.
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