1 .3 kg cucumber. Cut it into pieces as shown. After the cucumber is cut, sprinkle a layer of salt and marinate it overnight. Don't put too much salt.

2. Pour out all the water in the salted cucumber, and pour out the water in the cucumber.

3. Press the cucumber with a heavy object, and press it for as many hours as possible to squeeze out all the water in the cucumber (I use a mold to make tofu, and there is a leak under it, so the water can seep out, and there is a small basin at the bottom to catch the water).

4. Put 350ml of soy sauce, 70g of sugar and about 0/0g of white wine into the pot. Bring the soy sauce to the boil and the sugar melts. Turn off the fire, find a container and pour it in the air to cool (add more sugar if you like sweet).

5. Prepare ginger and garlic according to your own taste. If you like spicy food, you can also put pepper.

6. Put the washed cucumber into the cold sauce, add cucumber, ginger, garlic and pepper in turn, and mix well.

7. Add the cold pepper aniseed, slowly squeeze out the oil with a small fire, and remove the pepper aniseed.

8. Pour it on the cucumber while it is hot, or put it in cold oil.