1. Wash the dried seaweed, soak it in clean water for half a day and then rinse it off
2. Put water in the casserole, put the soaked seaweed in, boil on high heat and turn to low heat for 45 minutes
3. While the seaweed is boiling, cut the dried red pepper into pieces, add 1 tablespoon of white sesame seeds, and 2 tablespoons of oil in a small pot
4. After the oil has smoked, turn off the heat. When the oil is 70% hot, pour the oil into the pepper bowl, stir, and let it stand for a while to become the pepper oil. Wash the cucumber and cut into shreds for later use.
5. After peeling the garlic, put it in a garlic mortar and smash it into a garlic paste. Add appropriate amount of vinegar, salt and sesame oil to make garlic juice
6. Turn off the boiled seaweed and filter with a strainer to remove the dregs
7. Then put it in a container, let it cool and put it in the refrigerator for 1 hour (it really solidifies in 1 hour)
8. Freeze the frozen seaweed upside down, cut into small pieces with a knife, drizzle with garlic juice, put on cucumber shreds, and drizzle with chili oil.
