1. Crisp.
2. The ingredients are ready.
3. Cut the cucumbers into strips, and try to take each piece of cucumber with the skin.
4. Cut the cucumber into strips and marinate for five hours. Wash the ginger, garlic and hot pepper and dry it without any moisture on the surface.
5. Cut the green and red peppers into pieces, and cut the millet into sections.
6. Put the pickled cucumbers in a glass bottle, add garlic slices and ginger slices.
7. Add green and red peppers.
8. Bring the light soy sauce, dark soy sauce, pepper, and fennel to a boil (you can freely control the soy soy sauce and dark soy sauce) and pour it into the container after cooling.
9. You can eat crisp cucumbers after pickling for a day or two.
10. Just drizzle with sesame oil.
11. Porridge is best.
Tips:1. Cut the cucumber into strips, salt and marinate for five hours, and drain the water.
2. Bring light soy sauce, dark soy sauce, pepper, and fennel to a boil. You can freely control soy soy sauce and dark soy sauce. After cooling, pour it into a container and pickle for a day or two to eat crisp cucumber.
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