1. The material is cleaned and prepared.
2. Use a garlic mortar to mash the garlic. Add a small amount of salt during the process to make it easier to mash the garlic and make it more delicate.
3. Open the can and cut into diced luncheon meat. It is difficult to pour out if only one side is opened when the can is opened, and it will come out when both sides are fully opened.
4. Cut the cucumber in half, smash it with a big knife, and cut it into pieces with an oblique knife.
5. Put oil in the wok, pour the luncheon meat and fry it until the oil is hot.
6. In the process of frying, use low heat to fry slowly. You will find that the amount of oil has not decreased, but has increased. This is because the fat contained in the luncheon meat itself has been fried.
7. After frying until the diced meat turns red and the skin is crispy, you can use a colander to remove it.
8. Pour the fried luncheon meat with cucumber and mashed garlic into a basin, add coriander, salt, taste very fresh, consume oil, sesame oil, and mix well.
9. carry out.
Tips:After the luncheon meat is fried, it has a very strong ability to suck the soup, like a sponge, so it is best to eat a piece of cucumber and a piece of meat together.
