1. Wash cucumber and pepper, dry the water (very important), cut cucumber into long strips (finger thickness is enough), cut pepper into sections, and slice garlic and ginger.
2. Mix cucumber with salt, marinate in water and dry (raw water is the most taboo, and white candied fruit is easy to produce). It is best to marinate for a long time with as little water as possible. It is recommended to marinate for one night.
3. Boil the soy sauce in a pot, add white sugar, stir and melt, pour out and let it cool, then add white wine and monosodium glutamate for later use, or add appropriate amount of pepper or star anise for seasoning.
4. Put the dried cucumber, pepper, ginger and garlic into the container.
5. Pour the remaining soy sauce into the container.
6. Turn off the fire when the peanut oil is hot and fragrant. After cooling to room temperature, pour it into the container while it is hot, but it cannot be overheated.
7. Then seal the container and eat it three days later.
Do not use plastic products, ceramics or glass for containers.
Don't add any more salt, because the salinity of soy sauce is enough. If it is too salty, it won't taste good.
Garlic can reduce the formation of nitrite, so it can be put more. If you don't want the pepper to be too spicy, you can remove the white gluten.
Don't touch the utensils with raw water when eating, otherwise it will easily produce white candied fruit, which will lead to corruption and deterioration.
If you want to add seasonal vegetables, be sure to wash them, salt them out, and dry them before adding them.
But it is not recommended to add it repeatedly for a long time, because pickled products are easy to produce nitrite, which is harmful to the health.