Accessories: 400g of salt, 900ml of soy sauce, the right amount of ginger, the right amount of garlic, the right amount of Yuanzhen sugar, 100ml of white wine, the right amount of persimmon pepper.

Steps:

1, fresh cucumber wash clean.

2, first cut into sections, and then divided into four.

3, cut ginger and garlic.

4, put the cut chili, ginger, garlic, cucumber into a stainless steel pot, sprinkle with salt, paw evenly.

5, with a heavy object pressed to the top, the purpose is to press out the water (I pressed the rice bowl), marinated for 12 hours.

6, medium-low heat, pour soy sauce put sugar, the middle to keep stirring, to open the pot off the fire.

7, hot pot of cold oil, when the oil is hot, put the pepper fried flavor.

8, the cucumber pickle out of the water poured into the cool soy sauce, white wine, until the pepper oil is not hot when poured, stirring evenly.