【酱青瓜Soy Sauce Pickled Cucumber】 第一次做酱黄瓜，居然超级超级成功😋😋😋Chinese-style Pickled Cucumber

1.青瓜2kg 糖.盐各50g腌制过夜 2.清洗压水3-4小时 ，后太阳底下晒至表皮干燥 3.油150ml，生抽200ml，老抽150ml，桂皮，八角，香味，青花椒各少许，熬成料油 4.油凉放入干辣椒段，蒜片，姜片 5.将黄瓜与料油拌匀入瓶，冰箱冷藏最佳，2天后可食 1. Marinate 2 kg of cucumbers overnight with 50 g sugar and 50 g salt. 2. Rinse the cucumbers and press/drain out the water for 3–4 hours, then dry them under the sun until the surface becomes dry. 3. Heat 150 ml oil, 200 ml light soy sauce, 150 ml dark soy sauce, plus a small amount of cinnamon, star anise, fragrant leaves (bay leaves), and green Sichuan peppercorns to make a seasoned sauce oil. 4. Let the oil cool, then add dried chili segments, sliced garlic, and sliced ginger. 5. Mix the cucumbers well with the seasoned oil, place into a jar, best stored in the refrigerator.and let sit for 2 days before eating.