1. Peel the cucumber first, and then cut it into small pieces.

2. Cut the cucumber into 4 equal parts with a knife and cut into cucumber strips.

3. Put the sliced cucumber strips into a large bowl, add a spoonful of edible salt, stir with your hands and marinate for 2 minutes.

4. While the cucumber strips are pickled, we prepare some auxiliary materials for use. Cut ginger into shreds, garlic into garlic slices, millet into shreds, dried peppers into shreds, heat the pan, add cooking oil, then add prepared shredded ginger, garlic slices, millet and dried peppers, add a little pepper and stir-fry until fragrant.

5. put the stir-fried seasoning into a bowl, add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of rice vinegar, a spoonful of sugar and a spoonful of chicken powder, and stir well for later use.

6. Let's look at pickled cucumber strips again. A lot of water has been salted out, then pour out the salted water, and then pour the mixed juice into the cucumber noodle bowl.

After adding salt to the cucumber strips, the excess water is salted out, which makes the cucumber strips more crisp and refreshing. The refreshing cucumber strips are fragrant and crisp, and they taste crisp and delicious. Rice vinegar pickled cucumber strips will be more sweet and sour appetizing, seasoned with white sugar, and have a sweet and sour taste. Preserve the pickled cucumber strips in a jar and try not to touch raw water. It will still be crisp and refreshing in the first half of the year.