1. Prepare the ingredients
2. Remove the roots of the enoki mushrooms and wash them, put water in a pot to boil, add oil and salt, add the enoki mushrooms and blanch for one minute until they become soft
3. Remove the hot enoki mushrooms in cold water and drain them for later use
4. Wash the cucumbers separately. Cut into shreds, add a pinch of salt and marinate for five minutes until water comes out
5. Mince garlic cloves, ginger slices, and spicy millet for use
6. Put sugar, salt, light soy sauce, and vinegar in a small bowl, put the ingredients in step 5 into the bowl and make a juice for later use
7. Pour out the water from the pickled cucumbers and put the drained enoki mushrooms in
8. Pour the sauce from step 6
9. Put the oil in the pot to heat, add the dried pepper and peppercorns to fry out the pepper oil and remove the pepper and pepper
10. Pour the hot oil in step 8 and mix well to serve
Tips:The cucumber will be marinated for a while, and the taste will be crisper.
You can use sesame oil sesame oil instead of hot oil
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