Cucumber with Hot Sauce
1.
Wash cucumbers and green peppers and let them dry.
2.
Cut the cucumber and cut into sections for later use.
3.
Pour the cucumbers into a clean water-free basin, and sprinkle them with refined salt.
4.
Put in the cut cucumber slices, sprinkle it with refined salt, pickle for 24 hours and pour out the water.
5.
Dry the green peppers, slice them, and put them in a small basin containing cucumbers.
6.
Pour soy sauce into the pot and measure the vegetables that have not been pickled.
7.
Pour in the right amount of sugar.
8.
Add star anise and cinnamon to a boil over high heat and let cool.
9.
Cut ginger and garlic into thin slices and put them in a small pot with cucumbers and mix well.
10.
Set up another oil pan and heat the oil.
11.
Pour the oil into the cool soy sauce soup.
12.
Pour the dried juice into a basin with cucumbers (you can eat after pickling for a week).
Tips:
1. The amount of soy sauce is subject to the unprepared vegetables.
2. The ratio of sugar to vegetables is 1:20. The amount of refined salt can be controlled by yourself. It is better to pickle the moisture in the cucumber.
3. The soy sauce should be boiled a little bit, and the vegetables and vegetables must be dried.
4. Green peppers are recommended to use Chaotian peppers, so that the peppers are sour and spicy.