1. Remove the roots of tremella, tear it into small flowers, wash it, blanch it in boiling water, take it out and drain it, and put it in a conditioning basin.
2. Wash the purple cabbage leaves, chop the garlic, cut the shallots into chopped green onions, add ginger and put them in a conditioning basin.
3. Sprinkle appropriate amount of salt and mushroom essence, pour in white sugar and white vinegar, add sesame oil and mix well.
4. Put it in a fresh-keeping box, put it in the refrigerator, and wait until it is completely cooled, then you can eat it.