Soak the cucumber in rice washing water, rub the particularly dirty place with salt, rinse the soaked cucumber with running water and put it in a fresh-keeping bag.

Use a kitchen knife (or coconut hammer) to crack the cucumber, then cut it into sections and put it in a big bowl for later use.

Rinse garlic cloves and chop them with a knife. After peeling, chop them a little and put them in a seasoning bowl.

Heat the pan, add a tablespoon of sesame oil, add pepper granules and dried red pepper with pedicled seeds removed, stir-fry the pan, take out, pour the pepper oil into a seasoning bowl, and mix the minced garlic and pepper oil well.

Add light soy sauce 1 spoon, half a spoon of soy sauce, half a spoon of sesame oil, sugar 1 spoon, salt 1 teaspoon and balsamic vinegar 1 tablespoon in the seasoning bowl in turn, mix the sauce evenly, then pour it on the cucumber, stir it evenly and marinate it for about 30 minutes (it is better to refrigerate in summer).

Before serving, pour 1 small bowl of crispy peanuts, mix well and serve on a plate.