Homemade Spicy Dried Radish

First, wash the radish and let the water air dry.

Then cut them into radish strips about as thick as chopsticks (most of the radishes pulled by the children are 'Xinlimei' radishes, and they are very colorful when cut).

Place the radish in the sun for a day (if the weather is bad, you can let it sun for two more days)

Sun until wilted

During this time, you can prepare the seasonings. Fry the Sichuan peppercorns and chili peppers in a pan until fragrant, then grind them into Sichuan pepper powder and chili powder using a blender for later use.

Place the dried radish on the cutting board, sprinkle some salt, and keep rubbing it with your hands.

Squeeze out the remaining moisture, which will also help the radish absorb the flavor (make sure to squeeze hard, as this is key to the radish's crispness).

Mix salt, MSG, ground Sichuan pepper, and chili powder evenly.

Pour these seasonings onto the radish and mix well.

After mixing well, store it in a sealed jar for a while before eating; the longer it is stored, the more fragrant it becomes. Eating it immediately also tastes good.