Ingredients: 1 tbsp cooking oil, 1 aniseed, 30 Chinese prickly ash, 5-6 dried peppers with two gold bars, several garlic cloves, 1 kg braised soy sauce (not soy sauce), 3 tbsps white sugar (adjusted according to taste), balsamic vinegar (adjusted according to taste), 1.

working methods

1, cucumber washed, drained, chopped and cut into small finger-length segments. Break the green pepper and cut it into wide strips.

2. Take a large container, put cucumber and green pepper, sprinkle with salt, not too much, shake the container to make the salt more uniform, then put the pickled cucumber and green pepper into a straight container and find a plate to cover the cucumber. Press it with a heavy object for an hour, and the cucumber will produce a lot of water. After pouring, press it twice again, so that the water of cucumber is squeezed out, and no salt water is needed.

3. Spread out the shriveled cucumber and blow it with a fan for 5-6 hours, so that the surface moisture of cucumber will dry and the skin will wrinkle.

4. In the gap between cucumber processing, put the pot on the stove, add a spoonful of cooking oil, add aniseed and pepper, and stir fry over low heat.

5. Add the washed and cut dried peppers and garlic cloves, stir fry for a while, and be careful not to burn them.

6. Then pour in soy sauce, add sugar to make the sugar melt, taste the taste of soy sauce and sugar, adjust it constantly, add vinegar, and then taste the taste adjustment. I feel very satisfied. Turn off the engine.

7. Put the processed cucumber into a container, and then pour in the completely cooled ingredients. Don't eat cucumber in soy sauce after 24 hours.

8. After eating well, soy sauce can be reused, and then ingredients and pickles are added. Cucumber is not pickled, but can be cooked and eaten. Ingredients can be added or subtracted according to personal taste.