Ingredients
500 g (about 1 lb) young cucumbers
Seasonings
250 g cooking oil (50 g will be used), 10 Sichuan peppercorns, half a scallion, 10 g each of ginger strips and vinegar, 2 dried chili peppers, 15 g sugar, 5 g salt.
Instructions
1. Wash the cucumber, trim off both ends on a cutting board, split it in half lengthwise and scoop out the seeds, then score the surface with diagonal cuts spaced about 3 mm apart, cutting only halfway through the cucumber without slicing all the way, and finally cut into 1-inch (2.5 cm) segments; wash the chili peppers and slice them into thin strips.
2. Place a wok over high heat, add oil and heat until it reaches 80% hot (about 350°F/175°C), then deep-fry the cucumber pieces until they turn bright green, remove and arrange on a plate; leave a small amount of oil in the wok, add Sichuan peppercorns and fry until they darken, then remove; immediately add shredded scallion, ginger, and chili pepper along with all the seasonings to create a sauce, pour it over the cucumbers and serve. This dish is bright green, crisp, and refreshing with a unique flavor.