1, first of all, the cucumber flowers and tails removed do not, and then put into the basin, add the right amount of water, and then add 3 tablespoons of flour, scrub for a while, the flour has a strong adsorption, can be the surface of the cucumber dust and eggs are adsorbed clean, to be turbid, and then rinse a few more times with water, cucumber will become green and green, clean.

2, rinsed small cucumbers evenly arranged in a large pot, set a layer of salt, each layer should be sprinkled to the top, the top should be evenly sprinkled with a layer of salt to seal, and then put in a static pickle 6 to 8 hours. The purpose is to brake out the water in the cucumber, so that the pickled cucumber is more crisp.

3, eight hours later, we can see that the cucumber has been pickled out a lot of water, pour off the water and then rinse off the surface of the excess salt with water, and then the cucumber on the cover curtains, put on the balcony to dry for 3 ~ 4 hours, drying water.

4, prepare auxiliary ingredients: garlic cut garlic slices spare; ginger cut ginger slices spare.

5, and then simmer a sauce: pot add the right amount of pepper, star anise, allspice, cinnamon and rock sugar, then add 3 tablespoons of soy sauce, then add two packets of soy sauce (350 ml each), a small bowl of water, turn on the heat to boil and then turn off the heat, pour out and let cool.

6. Put the dried cucumbers into a jar without water or oil, top with sliced garlic and ginger, and then ladle in the cooled sauce, keeping the amount of sauce below the cucumbers. Then cover and put in the refrigerator to keep chilled, two days later you can eat, crisp and rice.