1. Raw materials: 10 pounds of cucumber, appropriate amount of chili pepper, 1 pound of seasoning salt, 3 bags of soy sauce, appropriate amount of MSG, appropriate amount of ginger, appropriate amount of garlic, a little pepper, half a pound of sugar, and a little white wine.

2. Ten pounds of cucumbers, cut into strips.

3. Sprinkle a pound of salt after cutting. The purpose of adding salt is to force out the water in the cucumber, and most of the salt will flow away with the water.

4. Mix the salted cucumbers evenly, press them with a heavy object, and squeeze out as much water as possible from the cucumbers.

5. Prepare ginger, garlic, and chili according to your own taste, and set aside for later use in the morning.

6. Put three bags of soy sauce and half a pound of sugar into the pot together. When the soy sauce boils and the sugar melts, turn off the heat, find a container, pour it in and let it cool.

7. Get up the next morning, add cucumber, ginger, garlic, and pepper to the cool miso soup in sequence, and mix well.

8. Add white wine and a little MSG (you can leave it out if you don’t like it).

9. Put a pot on the fire, add oil, add a little pepper after the oil is hot, wait until the oil temperature is close to room temperature, pour it on the soaked cucumbers, and you're done.