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

Practice steps:

1. Wash the cucumber with salt, rinse it again with clear water, and cut off the head and tail; Remove the roots of millet and pepper and wash them for later use;

2. Cut all washed cucumbers into sections of about 10 cm for later use;

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

4. Put all the cut cucumber strips into the pot, add 15g salt, stir evenly with chopsticks, and marinate for about 10 minutes, and marinate the water in the cucumber strips;

5. When pickling cucumber, we cut the washed millet pepper into pepper rings, and the garlic slices are reserved.

6. Pour out the pickled water in the cucumber strips, add chopped pepper and garlic slices, then add the prepared 15g sugar, and mix half a bowl of balsamic vinegar and half a bowl of soy sauce evenly;

7, fire, pour the right amount of rapeseed oil into the pot, when the oil temperature is 80% hot, add the prepared pepper and dried pepper and stir-fry until it becomes discolored, and turn off the fire;

8. Pour the fried pepper and pepper oil directly into the cucumber, continue to stir evenly, cover it with plastic wrap and put it in the refrigerator, or put it in a sealed jar and put it in the refrigerator.