Cooking Steps

1. 

   Step1:Cut the cucumber. Slice the carrot. Add some salt according to your taste. Marinate for 12 hours. It's best to do it in the morning. Pickle the cucumbers in the daytime and dry them in the evening. You can do it the next day.

2. 

   Step2:Raw A kind of Lollipop A kind of Put the vinegar into the pot and boil it. Cool it. In this step, do it together when you air the cucumber. Air it together with the cucumber.

3. 

   Step3:After the cucumber and carrot slices are pickled, try to dry the water. Lay them flat in a ventilated place to dry the water. Don't cover them. The drier the water is, the crisper the cucumber will taste. If it's really not ventilated, you can use a fan to blow it. Or put it under the air conditioner. The wind in autumn is the best.

4. 

   Step4:Put corn oil in the pot and heat it up. Pour it into the bowl with pepper and fry it to make it fragrant. Let it cool for standby. This is done with the sauce. Let it cool together.

5. 

   Step5:When it's ready for bottling, slice the garlic and ginger. Cut a knife in the middle of the pepper. Don't cut it. Cut the green pepper in the middle and then cut it into two parts.

6. 

   Step6:Cucumber A kind of Carrot A kind of Garlic A kind of Ginger slices A kind of Mix the chillies in a cool sauce and put them into a container. Then put two spoonfuls of high white spirit on the surface. Finally put in the fried pepper oil to seal.

7. 

   Step7:It can be eaten in a sealed jar in two or three days, but it's better to keep it open after a week. It's better to put it in cold storage. It's crisper to marinate. It's not easy to spoil. When eating, use waterless and oil-free utensils to put them out, or they will break down easily.