Crispy Sauce Cucumbers

Soak the small cucumbers in water with a teaspoon of salt for half an hour.

Clean and drain the water, cut into halves, then cut again into larger pieces, and cut into strips or chunks according to the chosen cucumber.

Sprinkle in the fine salt, stir evenly, and marinate for two to three hours.

Pour out the water from the pickled cucumbers and place them in a container, pressing them down with a heavy object. If you don't have one, you can use a basin and add water to press them down. Wait until the cucumber strips have lost half of their moisture.

Add the prepared green pepper pieces and garlic cloves to the cucumber and mix evenly. It's best to lightly crush the garlic cloves with a knife.

Heat oil in the pan, add Sichuan peppercorns, star anise, cinnamon, and ginger slices, and fry for five seconds. Pour in umami soy sauce and salt, bring to a boil, then turn off the heat. Add sugar, MSG, and white wine, stir until the sugar is dissolved, pour into a container, and let cool. I forgot to take pictures of the auxiliary seasoning process! Adding white wine enhances the aroma and makes it easier to preserve!

Prepare the auxiliary ingredients and let them cool.

Mix the cooled sauce into the prepared cucumber strips and stir evenly, then they are ready to eat. Soaking for two hours will make them more fragrant, crispy, and rich. Store in a sealed container in the refrigerator for preservation, and they will be even crisper when eaten. Crispy and delicious sauce-flavored cucumber strips are now ready!