Sichuan pickle \ x0d \ x0d \ Features of this dish: sour and spicy to relieve boredom, appetizing and refreshing \ x0d \ x0d \ Materials: Heart-warming radish, white radish, carrot, cabbage, garlic sprout and cowpea (vegetables can be selected at will) \ x0d \ x0d \ Seasoning: \x0d\\x0d\2. Wash the vegetables and cut them into small pieces to dry. \x0d\\x0d\3. Boiling pickle water \x0d\\x0d\ Put 400 ml of water into the pot, and add dried pepper, pepper, aniseed and salt. Boil the water until it is yellow, so that the flavor of various seasonings can be fully emitted. Let the kimchi cool after it is boiled, or the vegetable soup will be cooked if the temperature is too high. \x0d\\x0d\4. Add 100 ml white vinegar after the pickle water is cooled. Add onion, ginger and garlic. Then pour it into the pickle jar. \x0d\\x0d\5. Finally, put all the vegetables into the jar and cover it. \x0d\\x0d\ Tips: \x0d\\x0d\ 1, don't touch any water in the whole process, otherwise it will easily go bad. \ x0d \ x0d \ 2. The ratio of water to vinegar is 4:1. \ x0d \ x0d \ 3. Put it in the refrigerator for 24 hours before eating. If it is summer, avoid deterioration. \x0d\\x0d\4. Add a little salt and white vinegar every time you add vegetables.