Steps

1. Peel the skin of 2 cucumbers in a striped pattern.
   🕒 01:13
2. Hold the knife blade against the cutting board and make diagonal cuts. Flip and make similar cuts to create a pleated effect (like an accordion).
3. Sprinkle plenty of salt on the pleated cucumbers, rub it in, and let them sit for 20 minutes.
   🕒 02:14
4. Once water is released, fill a bowl with water and soak the cucumbers for 5 minutes to remove excess salt. Remove from the bowl and thoroughly pat dry. [This is the key!] The cucumbers are properly seasoned when they become pliable and can bend without breaking.
   🕒 02:50
5. Thinly slice 50g of green onion and 30g of ginger.
   🕒 02:10
6. Soak the thinly sliced green onion and ginger in water to make them crisp, then thoroughly drain them.
   🕒 04:09
7. In a bowl, combine 3 tbsp of black vinegar, 3 tbsp of soy sauce, 1 tbsp of rice vinegar, and 1/2 tsp of sugar. Mix well.
   🕒 04:27
8. If using, add a pinch of Sichuan peppercorns and mix to create the sauce.
   🕒 05:46
9. Trim the ends of the pre-treated cucumbers and cut them into bite-sized pieces.
   🕒 06:38
10. Arrange the cucumbers in a circular pattern on a plate.
    🕒 06:52
11. Heat 4 tbsp of refined sesame oil in a frying pan until it just begins to smoke (around 180 degrees Celsius).
    🕒 06:00
12. Place the drained green onion and ginger in a bowl, pour the hot refined sesame oil over them, and mix well. [This is the key!] Pouring hot oil over the ingredients enhances their fragrant, nutty flavor.
    🕒 06:22
13. Pour the prepared sauce over the arranged cucumbers.
    🕒 08:04
14. Generously pile the dressed green onion and ginger on top, then drizzle all the remaining refined sesame oil over everything. It's ready!
    🕒 08:16