How to make soy sauce pickled cucumbers - Chinese cuisine

1
Clean the cucumbers.
2
Sprinkle the cucumber with salt and pickle out the water.
3
Cut large cucumbers into long strips or whole small ones, and dry them in the sun to remove the moisture.
4
Pour soy sauce into the pot.
5
Add sugar and bring to a boil, let cool and set aside.
6
Heat the pan with cold oil, add peppercorns and aniseed and fry over low heat until fragrant, turn off the heat and let cool until set aside.
7
Prepare ginger, chili, and garlic.
8
Slice ginger and garlic.
9
Take a container, put ginger, salt, garlic slices, peppers, etc. on the bottom layer, and put in the dried cucumbers (if you make a lot of cucumbers, you can use a narrow-mouth jar to pickle them).
10
Layer one layer of seasonings and one layer of cucumbers, as shown in the picture.
11
Pour in the cooled soy sauce until the cucumbers are submerged.
12
Pour in white wine and dried oil (if you use a jar to pickle cucumbers, pour in wine and soy sauce, and finally pour some more oil to cover the top layer and seal it).
13
Wrap the mouth of the container with plastic wrap, close the lid, and leave it for about a week before eating.
14
Very delicious side dishes.

Serve with porridge and side dishes.