Rinse the cucumbers thoroughly and remove both ends. Slice them into rounds about 1 cm thick.

Place the cucumber slices in a large bowl, add 50g salt, and mix well with chopsticks or your hands to ensure even coverage.

Cover the bowl with plastic wrap or a lid, and let it sit at room temperature for 2 hours. The salt will draw out excess water from the cucumbers.

After 2 hours, rinse the cucumbers in fresh water several times to remove the salt.

Lay the cucumber slices evenly on a strainer or tray in a well-ventilated, sunny spot, and leave them to dry for 4–5 hours, or until the slices appear slightly wrinkled.

Note: Drying the cucumbers enhances their texture and helps them absorb the flavors better.

While the cucumbers are drying, prepare the sauce. Place the sliced garlic and chopped chili peppers in a heatproof bowl.

Heat 60g vegetable oil in a small pot until it starts to smoke slightly, then carefully pour the hot oil over the garlic and chili. This step releases their full aroma.

Add 150g Chinese black vinegar, 100g light soy sauce, 100g white sugar, and 1 tsp chicken bouillon powder(optional) to the bowl. Mix well to fully dissolve the sugar and combine the flavors.

Place the dried cucumber slices in a clean container. Pour the prepared sauce over them and stir gently to ensure each slice is coated.

Cover the container with plastic wrap or a lid, and marinate at room temperature for 3 hours to allow the flavors to meld.