1. Pour 500ml soy sauce into a clean and oil-free pot, sprinkle in an appropriate amount of peppercorn sugar, bring to a boil and let cool until set aside.

2. Cut 3 cucumbers into strips, sprinkle with salt to remove the water and set aside.

3. Peel and cut the head of one garlic, dig out the seeds of 3 peppers and cut them into strips for later use.

4. Slice a piece of ginger, cut the roots of 3 corianders, and put the remaining coriander leaves into a plastic bag in the refrigerator.

5. Put all the materials into the box and pour in the soy sauce water. Place in the refrigerator to chill for 24 hours before eating.