2. Wash and shred cucumber and sweet pepper, and cut garlic and ginger into pieces; Flammulina velutipes removes impurities from the roots, tears them off and washes them;
3. Put the minced ginger and garlic into a small bowl, add a proper amount of salt, soy sauce, sesame oil, vinegar and Chili oil and mix well to make a cold sauce for later use;
4. Blanch Flammulina velutipes in boiling water for about one minute, take it out, drain it and let it cool;
5. Put the cool Flammulina velutipes, shredded cucumber and shredded persimmon pepper into a large bowl, pour in the cold sauce and mix well.