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1
Prepare the ingredients: as shown. -
2
Put oil in a hot pan and stir-fry star anise, bay leaves and Sichuan peppercorns over low heat until fragrant. -
3
Then add soy sauce, balsamic vinegar, and white sugar (make it according to your favorite taste) and bring to a slight boil. Do not bring to a boil over high heat. Turn off the heat and let cool. -
4
Cut the cucumber into strips, add salt, mix well and marinate for half an hour to remove the moisture. -
5
After marinating for half an hour, put the cucumber strips into a cloth bag (a cloth bag that separates soy milk) and tie the mouth. Place the rice cooker at the bottom of the steamer and put the cucumber on the steamer. , and then press the cucumber with a heavy object (I filled the pot with water and pressed it up) so that the water in the cucumber is slowly pressed out. This method is very easy to use. After pressing for an hour, pour it out and use kitchen paper. Absorb the excess water. The more watery the cucumber is, the less crispy it will be. This step is very important. -
6
Put the processed cucumber strips into a glass crisper. -
7
Add garlic slices and millet chili. -
8
Pour the dried sauce and vinegar into the crisper (separate the spices). -
9
Mix well and put it in the refrigerator (you can taste it after two hours) and it will be more delicious the next day. -
10
This is the pickled cucumber from the next day, very delicious. -
11
Picture of the finished product. -
12
Picture of the finished product.