1. Wash the cucumber with chopsticks and place it on a cutting board and cut into thin slices. Because it is held by the chopsticks, it will not be cut. Then, cut into thin slices with the same knife on the reverse side.
2. After cutting, place it in a basin carefully, do not break it, and salt it for 20 minutes to kill the soup.
3. Remove the water that has been killed, add sugar, dried red pepper, and heat the pepper oil to pour on it.
4. Re-boil some pepper oil in the pot, add vinegar and soy sauce, boil and cool thoroughly.
5. Pour the cold soy vinegar sauce into the cucumber basin, cover with plastic wrap and chill in the refrigerator for 3-4 hours before eating.
6. Take out a small fresh-keeping box separately for dinner to avoid contamination. Because food spoils quickly in summer, do not contaminate and eat it as soon as possible.
Tips:This dish highlights the sour and sweet taste, so add more sugar and use old vinegar.
