1. Raw material: 1g cucumber; Ingredients: 3ML vinegar, 3ML soy sauce, 3 g sugar and 15 g salt.

2. Wash the cucumber, remove the head and tail, and then control the moisture.

3. Mix the ingredients and boil them in a pot, then add the cucumber and blanch it, then take it out quickly.

4. Put the blanched cucumber flat on a plate and wait for it to cool. Do not stack it.

5. Boil the ingredients again, marinate the cooled cucumber, then take it out and continue to cool it, marinate it three times at a time.

6. Slice the braised cucumber and bottle it after it is completely cooled. Remember to disinfect the bottle and don't bring raw water.

7. Finally, pour the ingredients into the bottle, cover tightly, and marinate for two days before eating.

8. It tastes sour, sweet, crisp and refreshing.

9. It's most suitable with white rice porridge and clear porridge, which seems to nourish the stomach.