1. Cut the cucumber into strips.
2. Cut the pepper into pieces with a hob.
3. Slice ginger and garlic and set aside.
4. Add a little salt to the peppers and cucumbers, and mix well to bring out the water.
5. Put a little oil in the pot, add a small spoonful of pepper and two or three aniseed to fry the flavor.
6. Then add two or three slices of ginger, five or six slices of garlic, a little sugar and stir fry a few times.
7. Pour in soy sauce and bring to a boil. When the soy sauce is slightly cooler, add an appropriate amount of MSG and an appropriate amount of white wine. I used about 2 catties of cucumber this time and used about 1 tael of white wine.
8. Finally, the marinated cucumbers and peppers are controlled in water, then put them into the juice and stir evenly. When they are completely cooled, they can be put into a container and placed in the refrigerator. Take it with clean chopsticks when eating, and finish eating as soon as possible.
Tips:The whole production process did not put a drop of water, relying on soy sauce. If the soy sauce is not salty, you should add some salt, otherwise it will deteriorate easily. Doing less each time is the best way.
