Main ingredients: three or four auxiliary ingredients of cucumber: a little shredded garlic, a little shredded ginger, three or four dried peppers, a spoonful of pepper, some sugar, and vinegar. Several steps: 1, knife power: cut the chopping board with the knife head, lift the handle slightly (30 degrees), and cut the cucumber into pieces with the first third of the knife at this angle. The thickness of each piece is about 1~2mm. (For the cucumber cut in this way, all knives cut into two-thirds of the depth of the cucumber, but they won't cut it off). After cutting, turn the cucumber upside down and cut it again from the back according to the above-mentioned cutting method. After the positive and negative cutting, the whole yellow melon can be pulled apart piece by piece but kept opening. 2. Put the cut cucumber in a clean dish, evenly sprinkle with salt and marinate for half an hour to make it come out. 3. Roll the pickled cucumber in a clean anvil cloth or gauze, and squeeze the juice out of the cucumber (note: squeeze the cucumber as clean as possible, and don't crush the cucumber, it won't look good). 4. Put the squeezed cucumber in a clean plate one by one (like a snake! ), sprinkle with a little shredded garlic and ginger. 5, hot oil (based on how much oil is put in general cooking) fry the pepper until it is slightly black, and remove the pepper (or leave it in the pot). Put the cut pepper into the hot oil, immediately sprinkle the hot oil in the pot evenly on the cucumber dish and pour it evenly! 6. Pour a small bowl of vinegar (vinegar is good, otherwise it tastes bad) into three or four spoonfuls of white sugar, stir well and pour it into the pot until the sugar is completely integrated into the vinegar, and pour the sweet and sour juice into the plate. 7, put it and eat it, this is a cold dish, actually. The key: to make three flavors of sour, hot and sweet, cucumber should keep crisp feeling.