How to pickle Changzhou spiced dried radish?

Ingredients: white radish10000g, crude salt1000g, pepper, aniseed. How to do it:

1. Rooting, shaving, cleaning, cutting into pieces, putting into a clean jar, adding salt and water to thicken, flooding radish noodles with water, and pickling for 1 month to obtain pickled radish;

2. Cut the radish into thick strips and dry it;

3. Skim off the dirt and floating foam on the marinade of pickled radish, gently pour it into the cauldron, (don't dump the residue at the bottom of the tank) add the aniseed pepper, cook until the marinade turns red, leave the fire and let it cool;

4. Put the radish into the jar again, pour in the marinade and stir well. Stuffy for 2 days, the dried radish will be soft. If it is too dry, you can add marinade to make the radish wet and dry.