1. Wash the cucumber, cut into one slice, but do not cut, cut into a section about 4 cm;
2. Put in a spoonful of salt to evenly pickle and taste;
3. Put an appropriate amount of vegetable oil in the wok, add dried red pepper and Chinese pepper, burn until the dried red pepper changes color, add soy sauce, sugar, and a little rice vinegar;
4. Bring to a boil until the sugar melts, turn off the heat and let cool;
5. Pour out the water from the pickled cucumbers, put them in a bottle, and add sliced garlic and ginger;
6. Pour the cold soy sauce into the bottle, cover and let it sit for 2-3 hours before eating.
Tips:Pickled cucumbers can control the moisture. There is no need to drain or squeeze the moisture. The soy sauce will continue to leak water. If you like spicy food, add more chili.
