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