Sweet and sour pickles, the best choice for porridge!
Wash the cabbage, control the dry water, cut into large pieces, and simmer in hot water.
Carrot washed, peeled, cut into strips
Wash the white radish and cut it into strips.
Cucumber, pepper washed and cut, this step is forgotten
Cut the onion ginger into large pieces, whole garlic, dried chili, and cut into spare.
Pour the condiment from the previous step into the prepared material, then add the pepper, aniseed, sugar, and salt.
Heat the oil in the pan and pour it over the condiment.
Put a proper amount of vinegar in the pot, pry it open, let it cool, then pour it. Stir. You can eat it after a few hours of pickling. You can do more at one time and put it in the refrigerator for a better taste.
1. The amount of material can be prepared according to the amount you want. 2. When the cabbage is drowning, don't cook it. Just go in and fish it out, so it will be crisp!