1, home-cooked pickles. Cut the cucumber and radish into small pieces, cut the onion into small pieces and take it out of the oil pan. When the oil temperature is 50% hot, add 1/2 amount of onion and stir-fry until it is fragrant. Then stir-fry minced meat, stir-fry diced cucumber and peas, add sugar and water and stir-fry for 3 minutes. When the soup in the pot is almost dry, add the remaining half of onion and stir-fry for half a minute. Add chicken essence and stir-fry evenly.

2, radish pickles. Wash and shred onion, coriander and dried bean curd, and put the pickled radish into a bowl; Add Chili oil, chopped green onion, minced garlic, chicken essence and sugar and mix well.

3, small pickles. Wash the cucumber and cut it into short strips, cut the pepper into two knives, scald it gently in the pot after washing, remove and drain, and let it cool. Peel the peanuts and cook for two minutes. Put soy sauce, pepper and aniseed in the pot, add a little rock sugar, white wine, ginger slices and small red pepper, add monosodium glutamate after boiling, and then drop a little olive oil or sesame oil. After cooling, pour into the thoroughly cooled cucumber and peanuts and mix well. You can eat it.