1. Wash cucumbers, green and red peppers and set aside.
2. Cut the cucumber into strips and pickle in salt.
3. Grab it with your hands and marinate for 30 minutes, turning 2 times in the middle.
4. Remove the seeds and pedicles of the green and red peppers and cut into strips.
5. Put 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of vinegar, and a little white wine in a bowl.
6. Heat the pot and add the oil, then add the pepper, star anise, shredded ginger, and dried chili, slowly sauté on low heat.
7. Pour the sauce in the small bowl into the pot and cook, then turn off the heat to let cool.
8. Pickled cucumbers, squeeze out the water by hand.
9. Add green and red pepper strips.
10. Add sugar, monosodium glutamate, and stir-fry the sauce.
11. Mix all the ingredients well and put them in the refrigerator for 1-2 hours before serving.
Tips:The concentration of the seasoning can be determined according to your own taste.
