Main ingredients

Cucumber 5000g

Accessories

Soy sauce 900ml

Salt 400g

Adequate amount of sugar

100ml white wine

Adequate amount of garlic

Adequate amount of chili pepper

Appropriate amount of ginger

Wash 1 fresh cucumber Clean;

2 Cut into sections first, then quarter;

3 Cut the ginger and garlic;

4 Cut the pepper, ginger and garlic , put the cucumber in a stainless steel basin, sprinkle with salt, and weigh evenly;

5 Press it with a heavy object to squeeze out the water (I pressed the rice vat), and marinate for 12 hours; < /p>

6 Over medium-low heat, pour soy sauce and sugar, stirring constantly until the pot is turned off;

7 Heat oil in a pot, and when the oil is hot, add Sichuan peppercorns and fry them to create a fragrant aroma; < /p>

8 Pour out the water from the pickled cucumbers, pour in cool soy sauce and white wine, and when the pepper oil is not hot, pour in the pepper oil and stir evenly