蘿蔔連皮洗淨瀝乾水分

                                                                     蘿蔔切塊備用

                                               切塊蘿蔔灑鹽攪拌均勻去除澀味軟化

                                                    靜置3小時後的蘿蔔塊已軟化出水

                                                把蘿蔔塊倒進網袋綁緊袋口

                                            白鐵鍋鋪上蒸架；放上蘿蔔袋再壓上重物2天

                            瀝乾水分的蘿蔔乾再以冷開水浸泡洗淨鹽分，再繼續重物壓1天出水

                               調味料：豆瓣醬.冰糖.少許醬油.水.少許醋.煮過待涼備用

                                   蘿蔔乾加入調味料再加香油攪拌均勻靜置半天

                                       豆瓣蘿蔔完成了；裝瓶放冰箱冷藏