1. Wash the raw materials for later use.
2. Cut cucumber and pepper into strips, about 1cm wide.
3. Barcode the sliced cucumber strips and hot pepper into a bowl. Hot peppers are laid underground, because hot peppers tend to float.
4. Heat oil in a pan and add dried chilies. Saute ginger, star anise and bay leaves.
5. Pour in soy sauce and a small amount of vinegar, bring to a boil, turn off the heat and let it dry.
6. Pour the cooked soy sauce into the bowl of cucumber strips.
7. After two or three hours, the cucumber will pickle a lot of water and you can eat it.
Tips:[1] Soy sauce does not need to be over cucumber, because the cucumber will produce a lot of water after pickling it for a while, and it will shrink. If there is no cucumber at the beginning, it will be too salty.
[2] The hot pepper tastes a little bit slowly, it may not be delicious for two or three hours, but it will be delicious overnight.
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