Step 1

Flatten the cucumber with a knife, cut it into pieces, and marinate it with sugar and salt for 30 minutes.

Step 2

Then chop the garlic and soak it in aged vinegar for about five minutes.

Step 3

Put the dried chili peppers, put them in the marinade together, then pour in the soy sauce and chili oil (Lao Gan Ma inside the `, there is a tempeh flavor is more fragrant), and finally pour a drop of sesame oil, mix well.

Step 4

Mix the watery cucumber with the seasoned sauce.

Step 5

After mixing well, cover with plastic wrap in summer and place in the refrigerator for half an hour for a cooler taste.

Step 6

After taking it out of the refrigerator, a deliciously cool slap of cucumber is ready.