1. Wash cucumber, dry the surface moisture, and cut into strips the thickness of your little finger.

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir well and marinate for 5-6 hours to kill the water in the cucumber itself.

3. Peel and slice garlic. Wash and dry ginger, slice to remove surface moisture. Prepare a proper amount of pepper and pickled pepper.

4. Put the soy sauce, white vinegar and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, peppers and pickled peppers and marinate until the rock sugar melts.

5. Control the moisture of the pickled cucumber, and then marinate it in the juice prepared in the previous step for about 5 hours. When pickling, you can stir it occasionally to make the cucumber evenly dipped in sauce.

6. Filter the pickled cucumber and seasoning to control the sauce.

7. Put the filtered sauce into the pot and boil it. Turn the heat down and cook for about 5 minutes.

8. After the sauce cools, add cucumber strips again and marinate for about 5 hours.

9. Repeat steps 6 to 8 two or three times. Finally, put the cucumber and sauce together in a glass crisper, put it in the refrigerator and carry it with you.