Ingredients: a catty of long beans (cucumber, pepper, eggplant and potato can be added as auxiliary materials), and two bags of soy sauce. 1. Heat soy sauce in a soup pot, and add pepper aniseed, ginger slices, garlic cloves, cooking wine, a spoonful of sugar and a spoonful of salt. 2. Turn off the fire after boiling, add a little chicken essence and cool thoroughly under the fan. 3. Wash the vegetables with empty water and dry the cut vegetables until there is no water.

Cucumber is cut into three-inch long sections, and each section is cut into four and a half pieces; Long beans are cut to about four inches long; Cut a piece of pepper in the middle (to prevent it from bursting when it is over-oiled); Eggplant is cut like cucumber; Cut the potatoes into thick slices.

4. Heat six or seven hundred grams of oil in the wok. First, put the beans in the oil pan. When the beans change color, they can be taken out. After emptying the oil, put it into a cooled soy sauce soup pot. Then put potatoes, cucumbers, peppers and eggplant into a soy sauce soup pot for pickling. Cook cucumbers and eggplant as little as possible. If marinated for a long time, it will be too salty. You can pickle it when you eat it. You can marinate for an hour before eating. Other dishes need to be salted for a long time. Don't pickle pickled peppers if you don't like spicy food, or other dishes will be very spicy. Soy sauce soup is also the best seasoning for cold dishes, and all favorite dishes can be brewed as usual.