Exclusive Pickled Radish Sticks

Raw materials.

Peel the radish, wash it, and set it aside.

Cut the radish into strips and pieces.

Cure with salt and let it release water for later use.

Add an appropriate amount of water to the pot, add salt, sugar, soy sauce, star anise, cinnamon, bay leaves, pickled chili, and dried chili, bring to a boil over high heat, and let it cool for later use.

Squeeze out the excess water from the radish.

The cooled juice.

Pack into a dry and oil-free container.