Cooking Steps

1. 

   Step1:Wash and cut three Jin cucumber into picture size. Put it in the basin and sprinkle a layer of salt on it. Leave for two hours. Slice garlic. Shred ginger. Slice chili.

2. 

   Step2:Two hours later, put the cucumber in the net bag. As shown in the picture, put a heavy weight on it (brick or anything. Put on the plastic bag and clean it). Put it overnight.

3. 

   Step3:Put 58 star anise and more than 30 prickly ash into the pot with less oil. Stir fry. Pour in a bag of 350ml soy bean sauce. Bring to a boil. Put in two tablespoons of sugar and one teaspoon of monosodium glutamate. Out of the pot. Put it cold and filter out the bell pepper. Pour in the cucumber and put it in the refrigerator.

4. 

   Step4:Put in the sealed jar. Just soak it in the refrigerator. Vinegar tastes better. But the shelf life of vinegar in pickles is short. So it's OK to put a little vinegar alone.