1. Wash the green cucumber, scrape off half of the skin, and cut off the head and tail (the head and tail are usually a bit bitter)
2. Cut in half
3. Tap the back of the cucumber with the back of a knife (for better flavor), cut open, don’t throw away the flesh
4. Cut diagonally into sections, add 5 grams of salt and stir evenly, marinate for 10 minutes (stir 2-3 times during the period)
5. Flatten the back of the garlic knife, chop fine red pepper, remove the seeds and shred
6. Do not pour out the water from the cucumber pickling
7. Add chili pepper, light soy sauce, vinegar, sesame oil, sugar, garlic, red pepper shreds
8. Mix well
9. Put it on a plate, put it in the refrigerator, and sprinkle with coriander when preparing other dishes.
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