1. Wash the cucumbers to control the moisture, cut them and sprinkle salt for 5 hours, pour them into the basket and control them for two hours to control the moisture. At this time, pour a pound of Chubang seafood soy sauce into the pot, add 100 grams of soft white sugar, 50 grams of white wine, and let it cool for later use.
2. Slice fresh ginger, slice garlic, and mix with cucumbers that have been marinated and water-controlled.
3. Put the millet that has been washed in dry water and put it on top. Those who like to eat spicy can cut up the spicy millet!
4. Pour the boiled soy sauce into the marinated cucumbers, pour peanut oil into the pot, add an star anise, 10 peppercorns, and 5 dried chili peppers to fry it out over a low heat. Sprinkle the boiled oil on the cucumbers with a spoon.
