Ingredients required: 6 kg cucumber, 6 Xiaomi spicy, 1 minced garlic and 1 Jiang Mo each.

Operating steps:

1. Wash six kilograms of cucumber, remove the head and tail, then cut it into four sections, and remove the pulp in the middle, so that the cucumber tastes more crisp, and cut it into long sections about five centimeters for later use.

2. Put 30 grams of salt into the processed cucumber, stir well and marinate for half an hour.

3. Prepare the material head: shred a piece of ginger for use, slice a piece of garlic for use, and cut the millet into bowls for use.

4. Heat the wok and add some cooking oil. When the oil is hot, we add two star anises and a handful of peppers to stir-fry the fragrance. After frying the fragrance, we fished out the fennel with a colander and left the base oil in the pot.

5. Put the prepared material into the oil pan, continue to stir-fry, then pour in 200g of soy sauce, 200g of balsamic vinegar, fresh essence 100g, and 20g of white sugar, and then boil over high fire.

6. At this time, the cucumber has been pickled. This is my cucumber. It is very elastic and won't go bad. Then we wrap it in gauze and dry it by hand. Then pour it into the basin for later use. The shelf life of dehydrated cucumber is longer.

7. Then put the cucumber in a fresh-keeping box, sprinkle the prepared seasoning evenly on the cucumber, stir it evenly, and marinate it for seven days, which will not be bad for half a year.