Ingredients: cucumber, carrot, cabbage, cauliflower, green pepper; Accessories: salt, oil, pepper, aniseed, dried pepper, onion, ginger, garlic, soy sauce, vinegar and rock sugar.

Wash and dry all vegetables (must be dried) and sprinkle with salt evenly. Let stand for about half an hour to squeeze out the water.

2. Put the oil in the pot. Aroma the onion, ginger, garlic, dried pepper and pepper. Pour in soy sauce that can't exceed the amount of food. Add star anise and bring to a boil. Turn down the heat and cook for a few minutes to smell.

3. Put the pickled vegetables in the container. Pour in the soy sauce soup after it is completely cooled.

You can eat it after a day or two. Refrigeration can prolong the shelf life. Oily pickles.

Koukou pickles is a famous traditional dish in China with a long history in Zibo, with exquisite materials and complicated technology. The finished product has fresh, fragrant, spicy, sweet, crisp and delicious tastes. Pickled vegetables are made from seasonal vegetables and fruits, supplemented by sugar, wine, salt and soy sauce. The pickle at Daokou has a pickling history of more than 300 years.