1. First remove the flowers and tails of the cucumber, then put them in a pot, add a proper amount of clear water, and then add 3 spoonfuls of flour. After rubbing for a while, the flour has a strong adsorption, which can absorb the dust and eggs on the surface of the cucumber. After the water becomes turbid, rinse them with clear water several times, and the cucumber will become green and clean.

2. Rinse the cucumber evenly in a large basin, sprinkle a layer of salt on each layer, sprinkle a layer of salt evenly on the top, and then let it stand for 6~8 hours. The purpose is to brake out the water in the cucumber and make the pickled cucumber crisper.

3. Eight hours later, we can see that the cucumber has pickled out a lot of water. After pouring out the water, we can wash away the excess salt on the surface with clear water. Then we put the cucumber on the curtain and put it on the balcony to dry for 3-4 hours.

4. Prepare auxiliary materials: cut garlic into pieces for later use; Cut ginger into slices for later use.

5. Cook another sauce: add a proper amount of pepper, star anise, fragrant leaves, cinnamon and rock sugar into the pot, then add 3 tablespoons of soy sauce, then add two packs of soy sauce (350 ml each) and a small bowl of water, turn off the fire after boiling, and pour out to cool for later use.

6. Put the dried cucumber in a water-free and oil-free jar, put garlic slices and ginger slices on it, and finally scoop in the cool sauce. The amount of sauce is less than the cucumber. Then cover it and put it in the refrigerator for cold storage. After two days, you can eat it, crisp and ready to eat.