1. A moderate amount of rice peel.
2. Grate Dutch cucumber into thin strips and set aside.
3. Pour the rice skins into the basin.
4. Appropriate amount of salt, light soy sauce, aged vinegar, and pepper oil to taste.
5. One small spoonful of coarse-grained paprika.
6. Add chili powder to the chopped garlic.
7. A moderate amount of oil burns 80 to 90% heat.
8. Pour on the garlic and chili powder.
9. Mix well.
10. Put it into a bowl.
11. Put the shredded cucumber and millet pepper, mix well and serve.
12. Finished product.
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