【Pickled radish】腌萝卜用盐杀水是大错，掌握这个诀窍，清爽脆口又解腻，越泡越好吃。

1.白萝卜切条，一勺盐，一勺白糖，腌制一个小时。
2.调汁：50g生抽，40g香醋，10g白醋，10g食盐，20g白糖，一碗清水。开火加入花椒、大料、桂皮、香叶、小茴香，煮开两分钟，晾凉。
3.把腌制好的萝卜条挤干水份，放姜、蒜、小米辣、青椒，倒入晾好的料汁，抓拌均匀。
4.放入容器中冷藏保存，随吃随取。
1. Cut the white radish into strips, marinate it for an hour with a spoonful of salt and a spoonful of sugar.
2. Juice mixing: 50g soy sauce, 40g balsamic vinegar, 10g white vinegar, 10g salt, 20g sugar, a bowl of water. Open the fire and add Chinese prickly ash, large materials, cinnamon, fragrant leaves and cumin. Boil for two minutes and let cool.
3. Squeeze the pickled radish strips dry, put ginger, garlic, millet peppers and green peppers, pour in the dried sauce, and mix well.
4. Put it in a container and refrigerate it. Take it as you eat.