Practice: 1) Clean the pickle jar and dry the water.
2) Put salt, pepper, star anise, cinnamon and fragrant leaves into a large bowl, pour boiling water and cool naturally.
3) Wash cherry radish, celery and red pepper.
4) Heart is beautiful, carrots and lettuce are also washed separately.
5) Cut the cherry radish in half, slice the ginger and shred the celery.
6) The lettuce and carrot are peeled and cut into strips, and the beauty in the heart is also cut into strips.
7) Put the cut vegetables into a pickle jar and compact.
8) Pour cold seasoning water, cover the pickle jar and fill the sink with water. It can be eaten in 3-4 days in summer, about 5-6 days in spring and autumn and 8- 10 days in winter.