1. Cut off the thorns on the surface of cucumber and soak in water for 10 minutes for standby; rinse jellyfish thoroughly with water and drain water for standby; cut preserved egg into pieces, and cut all garlic and onion into pieces for standby;
2. wash the cucumber with a knife back beat flat pat and break it into small pieces, put it in the large dish and mix it in a suitable amount of salt to remove excess moisture.
3. take 1 bowls, add proper amount of fresh sauce, then add a little sugar, a little vinegar and chicken powder according to personal taste, pour some more sesame oil and put garlic and chopped green onion and finger pepper together in the bowl.
4. Drain the water from the pickled cucumber, put it on the plate, pour in the jellyfish and preserved egg, pour in the sauce and mix well.