1. Rinse cucumbers and green peppers with water repeatedly, and place them in a drain container to control the water. Remember to drain the water completely.
2. After draining the water, cut the cucumber and pepper into finger-thin strips, put them in a container without water, and sprinkle with two teaspoons of salt, mix well.
3. Use a heavy object to press and marinate for about 6 hours to remove the moisture of the ingredients.
4. Pour soy sauce into the pot, add appropriate amount of pepper, star anise, rock sugar, thirteen incense, balsamic vinegar and a little bit of high white wine, boil and turn off the heat.
5. The garlic is peeled off, washed clean, drained of water, and cut into garlic slices. The amount of garlic depends on your taste. I put four heads of garlic. Rinse the ginger, drain the water, and cut into ginger slices for later use.
6. Add the marinated cucumbers and green peppers to the dried juice, add the garlic slices and ginger slices, and stir evenly.
7. After the boiled sauce is cooled thoroughly, pour it into a container for holding cucumbers. Use a spoon to press the ingredients to soak them in the soup. Seal them with plastic wrap and put them in the refrigerator.
8. The crispy pickled cucumbers in soy sauce are ready to be marinated for about 3 days.
