Ingredients: 4 cucumbers, appropriate amount of salt, 10 tablespoons of sugar, 3-5 tablespoons of light soy sauce, 3-5 tablespoons of mature vinegar, 4 small red peppers, 6-8 cloves of garlic, and 2 tablespoons of pepper oil.

How to do it:

1. Wash the cucumber with salt, rinse it with water, cut the head and tail; remove the roots of millet and pepper, wash them and set aside;

2. Cut all washed cucumbers into sections of about 10 cm and set aside;

3. Cut it in half from the middle, and then cut it into strips about 1cm wide;

4. Put all the cut cucumber strips into a basin, add 15 grams of salt and mix evenly with chopsticks, marinate for about 10 minutes to pickle out the water in the cucumber strips;

5. When pickling cucumbers, we cut the washed millet peppers into pepper rings and slice the garlic for later use;

6. Pour off the pickled water from the cucumber strips, add the chopped chili peppers and garlic slices, then add the prepared 15 grams of white sugar, half a bowl of balsamic vinegar, and half a bowl of light soy sauce and stir evenly;

7. Turn on the heat, pour an appropriate amount of rapeseed oil into the pot, and when the oil is 80% hot, add the prepared Sichuan peppercorns and dried chili peppers and fry until they change color, then turn off the heat;

8. Pour the fried Sichuan peppercorns and chili oil directly into the cucumbers, continue to stir evenly, cover with plastic wrap and store in the refrigerator, or put it into a sealed jar and store it in the refrigerator.