1, prepare 250g of white radish, 250g of carrot, 20g of cucumber 1 00g of pepper, 20g of ginger1piece, appropriate amount of aniseed and pepper, note: ingredients can be made as appropriate; Seasoning: cooking wine 1 tbsp, refined salt 2 tbsp, sugar 3 tbsp.

2. Wash and drain the white radish and carrot and cut them into strips; Wash cucumber and cut into pieces; Wash capsicum and drain; Peel and slice ginger.

3. Sprinkle salt on radish, carrot and cucumber and leave it for 24 hours; Sprinkle salt on pepper and leave it for more than 4 hours; Wrap Zanthoxylum bungeanum, aniseed and ginger with gauze to make spice bag.

4. Put the pickled vegetables into a sealed bottle (jar) in layers, spread a layer of pepper and ginger every other layer of vegetables, and put the sachet in the center of the sealed bottle; Press the paved dish tightly, add appropriate amount of water, seal it, and eat it after about 7 days.