Fragrant, hemp, spicy, crisp. The oldest traditional pickling technique, the Sichuan flavor is subtly blended, and the quaint taste is reflected. Suitable for side dishes on greasy side, morning appetizers. The taste buds direct experience: http://item.taobao.com/item.htm?id=38340954169
The first is to wash the radish, cut into pieces and cut into strips, put them into a pocket, and use a stone mill to remove excess water every day and night.
Then pour it into a bamboo sieve and put it in the sun.
During this period, go to the sun every half an hour or so, so that it is easier to dry and evenly. The weather is good for at least three days. After drying in 80%, it is marinated in cans.
The appearance of 15 days can be almost eaten. Open the jar and a strong fermentation scent will come out and eat crispy and slightly sour.
Topped with red oil and seasoning
You can eat it evenly, and it’s a good meal.