ingredient: 55g cucumber.

auxiliary materials: 3g of rock sugar, 25g of red pepper, 1g of ginger, 35g of white garlic, 5g of cinnamon, 4g of fragrant leaves, 4g of pepper, 2g of star anise, 4g of soy sauce, 6g of salt and 25g of edible oil.

1. Clean the cucumber and cut it into long strips.

2. Add 5g of salt and mix well.

3. Rock sugar, white garlic, red pepper and ginger for later use.

4, spices for use.

5. add water, soy sauce, crystal sugar, fragrant leaves, star anise, cinnamon and pepper to the pot, boil with strong fire, turn to low heat until it tastes, and let it dry for later use.

6. Filter out the pickled cucumber juice.

7. Heat oil in a wok, and fry the pepper and ginger slices.

8. Deep-fry ginger and pepper until they are fragrant, and add them to the cucumber dish together with hot oil.

9. Then add the cold sauce.

1. Pack it in a fresh-keeping box and put it in the refrigerator for more than 2 hours.

11. The finished product is shown in the figure.