Sichuan Spicy Cucumber

Sichuan Spicy Cucumber

　　500g cucumber, 20g dried chili peppers, 20g oil, 5g Sichuan peppercorns, 10g sugar, 10g vinegar, 15g sesame oil, 7g salt.

　　 [Preparation]

　　 1. Wash the cucumber, cut into strips, remove some of the core, and chop the dried chili peppers into short sections;

　　 2. In a bowl, mix salt, sugar, and vinegar, then add a small amount of broth to make a sauce;

　　 3. Heat oil in a wok over a flame, add Sichuan peppercorns, fry until fragrant, then remove them. Add dried chili peppers and fry until they turn reddish-brown. Take the wok off the heat, add the cucumber strips, stir-fry evenly, add sesame oil, then transfer to a plate to cool. Pour the prepared sauce on top before serving.