1. White onion, mince ginger; dry red pepper with a paper towel and cut into small cubes.
2. Put more oil in the wok, too much oil will make it greasy, and less oil will not taste good.
3. After removing the bones of the sand grouper, cut into small cubes. 70% of the diced meat in hot oil.
4. Stir fry on medium heat until it stops. Be patient at this step.
5. Pour thirteen incense after the meat changes color.
6. Pour in the green onion and ginger, and continue to fry the dried red pepper.
7. The pickled cucumber itself has a salty taste. If you feel that it is not salty enough, you can add some salt and light soy sauce in this step.
8. After it has cooled slightly, you can put it in an oil-free and water-free airtight jar, put it in the refrigerator and store it in the refrigerator. It can be eaten at any time. It will not spoil within a month, and the taste will be as good as before.
