Soy sauce pickled cucumber

Wash the cucumber clean.

Sprinkle salt on the cucumber to draw out the moisture.

Cut the large cucumbers into long strips, leave the small ones whole, and dry them to remove the moisture.

Pour soy sauce into the pot.

Add sugar, bring to a boil, then let cool and set aside.

Heat the pan with cold oil, add the Sichuan peppercorns and star anise, and fry on low heat until fragrant. Turn off the heat and let it cool for later use.

Prepare ginger, chili, and garlic cloves.

Slice the ginger and garlic.

Take a container, lay ginger, salt, garlic slices, chili, etc. on the bottom, and put in the dried cucumbers (if making a large quantity of cucumbers, a narrow-mouth jar can be used for pickling).

Layer the seasonings and cucumbers alternately, as shown in the picture.

Pour in the cooled soy sauce mixture, making sure it covers the cucumbers.

Pour in the white wine and the cooled oil (if using a jar to pickle cucumbers, pour in the wine and soy sauce, and finally pour in a little more oil to cover the top layer and seal it).

Wrap the container opening with plastic wrap, cover it with a lid, and it can be eaten after about a week.

Very delicious side dish.