Ingredients: 1000g cucumber, 500g soy sauce, 25g oil. Appropriate amount of sugar, garlic, fresh chili pepper, star anise, and Sichuan peppercorns.

1. Choose cucumber buttons grown by vegetable farmers in the vegetable garden. This kind of cucumber has a crisp texture and is easy to pickle and is delicious. It is generally sold in the market for one yuan per pound. Wash the cucumbers with clean water and place them in a cool and ventilated place to dry the surface moisture.

2. Wash and slice the ginger, peel the garlic and cut into thicker slices. Adding a little ginger and garlic to braised vegetables can not only enrich the taste but also reduce the production of nitrite.

3. Wash the fresh peppers, dry them and slice them into slices. Pour the cucumber, pepper, ginger and garlic slices into a clean bowl without boiling water.

4. Pour soy sauce into the pot and bring to a boil. When making braised vegetables, you only need soy sauce for seasoning without adding salt separately.

5. Let the cooked soy sauce cool down, pour it into a vegetable basin, and stir evenly with chopsticks.

6. Pour oil into the pot, add star anise and Sichuan peppercorns to heat, let cool and pour into a vegetable basin, sprinkle with appropriate amount of sugar and mix well.

After stirring evenly, place the vegetable basin in a cool place and marinate for 5 or 6 hours before taking it out and eating. There is no need to add salt to season the braised vegetables, and there is no need to use salt to kill the cucumbers in advance. The prepared braised vegetables will be crisp, delicious and have a strong fragrance of cucumber. Use clean, water-free chopsticks when eating. This method is also suitable for pickled peppers, Jerusalem artichokes, tender beans, etc.