2. Wash the cucumber first, control the moisture, and be sure to dry thoroughly without moisture. Then cut the cucumber into strips, put it in a clean basin without water and oil, and sprinkle some salt to kill the water in the cucumber.
This is a cucumber that has been marinated for 3 hours. Pour out a lot of water, and then pour out the killed water.
4. Then put the cucumber on the balcony to dry until it becomes weak, so that the pickled cucumber will become brittle and strong. Just do it in seven or eight minutes, not too dry. Too dry will bite, not crisp and not delicious.
5. Pour 200g soy sauce, 30g vinegar and 15g sugar into the pot, turn off the heat after boiling, and let it cool.
6. Pour the right amount of oil into the pot, stir-fry a few peppers, and then turn off the heat. If you don't like peppers, take them out to cool the oil.
7. Slice the ginger and garlic, then find a clean container, first spread a layer of cucumber, and then spread a layer of ginger and garlic slices.
8. Spread it layer by layer, then pour in the cooked sauce, then pour in the pepper oil, then cover it, marinate it for one night, and eat it the next day.