1. Chop the coriander and shallots, chop the millet pepper into small circles, chop the garlic into minced garlic, mix the shallots, coriander, minced garlic, chili rings, salt, monosodium glutamate, pepper oil, sesame oil, light soy sauce, and vinegar together and mix well and let stand for 10 minutes.
2. Put the cucumber in the middle of the two chopsticks to prevent it from being cut off.
3. Cut thin slices at 90 degrees vertically, from beginning to end, you must cut thin slices to look good.
4. Turn the cucumber over the other side, with the chopsticks still placed on both sides, with an oblique knife at a 45-degree angle, and cut into thin slices as shown in the figure, and cut from beginning to end.
5. Put the cut cucumbers on the plate.
6. Drizzle the seasoning sauce and put on dried chilies.
7. Raise the pan to heat the oil.
8. Just drizzle with hot oil.
