Five-Spice Spicy Dried Radish

Wash the green radish and drain off the water

Then cut it with the skin on into strips about the thickness of a finger

Place on a clean board and let it dry for a day

There’s no moisture left from drying; just observe to see when the radish strips have become slightly wrinkled.

Prepare an appropriate amount of marinating ingredients: salt, five-spice powder, and chili powder in a ratio of 1:1:0.5

Place the sun-dried catfish radish into a clean, water- and oil-free ceramic bowl, pour in the marinade, and start massaging it so that each radish strip is evenly coated with the marinade. Cover and marinate for about one day.

Hang evenly on each carrot strip like this

After pickling, perform a second sun-drying for one day. When the radish skin becomes wrinkled, it is ready. Place it in a clean, sealed container. Make a larger batch at once so it can be used anytime. You can use clean, dry, water-free, and oil-free tongs or chopsticks to avoid contaminating the dried radish. Generally, it can be eaten after pickling for a week.