First prepare a pound of cucumber, ginger, garlic, dried chili, Sichuan peppercorns, soy sauce, mature vinegar and iodized salt. The sauce of the cucumber is very important, so prepare the ingredients. Wash the cucumber first, cut it into sections, and then cut it into pieces.

Four pieces, cut into small sections and then cut in half. Small pieces are more flavorful and crispy. Sprinkle with salt and water, mix well and marinate for 30 minutes. Squeeze out the excess water after all the cucumbers have wilted.

The water must be clean here, otherwise it will be easily spoiled when marinated in raw water.

Then slice the ginger and garlic, and cut the red and green peppers into small pieces. Put them all into a small bowl. Pour oil into the hot pan and cook over medium heat until smoke appears. Then pour into a small bowl, add 1 spoon of sugar, 1 spoon of pepper oil, 3

Spoon vinegar, stir evenly with chopsticks, add light soy sauce and dark soy sauce, let cool, pour the prepared sauce onto the cucumber strips and continue stirring.

Finally, pour a small lid of white wine on top. The white wine must be indispensable. It is best to seal it with plastic wrap. Stir it frequently with chopsticks and store it in the refrigerator to keep it fresh. The soy sauce must be boiled and returned to room temperature before pouring it into the container.

The cucumbers should be placed in a container and covered with cucumbers. The pickled cucumbers produced in this way are spicy and have a slightly sour taste, ensuring that you won't be able to stop eating them.

Sweet, crisp and tender, it is a good companion to porridge. Use clean chopsticks every time to take out the pickled cucumbers. It is recommended that you don’t need to cook too many pickles at one time, and after eating the cucumbers, you don’t need to throw away the remaining sauce. You can cut the radish into thin strips.

Repeat the steps of pickling the cucumbers and soak them in the sauce, but it is not advisable to reuse them multiple times.