Accessories: Zanthoxylum bungeanum, aniseed.

Seasoning: white sugar, salt, white wine.

Steps:

1, washed and dried, and cut into appropriate sizes.

2, put a small amount of oil in the pot, add pepper and aniseed after heating. After the fragrance, pour the soy sauce into the oil pan, and the dosage is determined by yourself.

3. In principle, soy sauce can be soaked in half of the pickled materials, heated to boiling, and added with a small amount of sugar and salt.

4, 0,1:2, add a proper amount of white wine, pour it into the jar, and after cooling, add the materials to dry the water, preferably add some garlic, fresh pepper and ginger slices, which will taste better.

Pickled vegetable is a favorite vegetable in China, which is pickled with salt and other seasonings. It has a strong salty taste and can be preserved for a long time. The main raw materials are cucumber, pepper and soy sauce. Different kinds of pickles use different raw materials. Most of them are made from local materials. The reason why pickles are so widely used in China is that there was no refrigerator in ancient times, and there were no out-of-season vegetables. It was impossible for people to eat vegetables in winter, so it was a great invention to invent pickles.