1. After cleaning cucumbers, evenly sprinkle a proper amount of salt on each cucumber and put it in a container filled with water to stand.

2. (About half a day) Squeeze the pickled soft cucumber, cut it into strips, put it in a water-free and oil-free fresh-keeping box, and add soy sauce, sugar, monosodium glutamate, dried Chili shreds and fried white sesame seeds in turn.

3. Heat the oil in the pot and pour it on the cucumber while it is hot.

4. Cover tightly and put it in the refrigerator for a week.

Exercise 2:

1. Fresh and tender cucumber is washed and pedicled, one side is carved with a straight knife, and the other side is cut with an oblique knife to make it hemp-like, and salted for 10 minute;

2. Squeeze out a little water from the salted cucumber, shake off the knife edge and put it into a ring;

3. Mix 50 ml of monosodium glutamate, refined salt, vinegar and broth into clear juice for later use;

4. Put the cooked lard into the pot, stir-fry it to 70% heat, push the cucumber prototype on the plate into the colander, pour the oil with the hand spoon for four or five times, and then put it neatly into the plate;

5. Heat the frying spoon with oil, stir-fry the pepper, remove the pepper and discard it, pour the clear juice, boil it and pour it on the cucumber;

6. Decorate with washed cherries.