1. Wash fresh cucumbers and set aside.
2. Take the powder skin out of the plastic bag and cut into pieces with a knife.
3. The cut pieces are washed in the water (not too loose), and the water is controlled.
4. Remove the head and tail of the cucumber, divide it into two from the middle, pat it, and slant the blade into a block.
5. Chop garlic, chopped green onion.
6. Fenpi and cucumber are put in the pot together, the fenpi is on the bottom and the cucumber is on top.
7. The minced garlic, chopped green onion, and chili noodles are placed on top.
8. Ignite the wok, add oil, add the peppercorns and fry them until fragrant, then remove.
9. Heat the oil in the pot and quickly pour it on the minced garlic, chopped green onion, and chili noodles.
10. Add salt, monosodium glutamate, light soy sauce and vinegar and stir well
11. Just install it.
Tips:Don't soak the powder skin too loosely, and it doesn't taste chewy.
If you don't like splashing oil, you can add chili oil and mix it with it.
Take a few more shots of cucumber with a knife to make it easier to taste.
