Ingredients
500 g (about 1 lb) tender cucumbers, cooking oil to taste.
Seasonings
A small amount of Sichuan peppercorns, half a scallion, 2 dried chili peppers, 10 g (about 2 teaspoons) each of ginger shreds and vinegar, 15 g (about 1 tablespoon) white sugar, and 5 g (about 1 teaspoon) salt.
Instructions
1. Wash the cucumber, trim off both ends on a cutting board, split it lengthwise, scoop out the seeds, then cut into 1-inch segments; wash the chili pepper and slice it into thin strips.
2. Return the wok to high heat, pour in oil and heat until it reaches about 80% hot (350°F/175°C), then deep-fry the cucumber pieces until they turn bright green, remove and drain. Leave a small amount of oil in the wok, fry the Sichuan peppercorns until they darken and become fragrant, then remove them. Immediately add the 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, aromatic flavor.