Cucumber, pepper, small potato and pickles

Overview

How to cook Cucumber, pepper, small potato and pickles at home

Wash the cucumbers and peppers and cut them into strips, cut the peppers into shreds (you can remove the gluten if you can’t eat spicy food) and leave them overnight to prepare the pickles, which can be easily stored. Use salt and sand to drain cucumbers
Chop onion, ginger and garlic
Wash the small potatoes and boil them. It only takes ten minutes to boil them. Don’t overcook it to medium rare.
Pour oil into the pan and fry the small potatoes until both sides are golden.
After the oil is hot, add two tablespoons of sugar and soy sauce and salt, add cucumbers, peppers and small potatoes, then add ginger slices and garlic slices and stir-fry, turn off the heat and add onions and minced garlic.
After cooling, pour it into a safe and put it in the refrigerator overnight before eating it and it will become delicious. When storing, put the potatoes at the bottom before eating them for two days. Eat the cucumbers first.