1. Wash the mung bean sprouts, shred the cucumber, pat the garlic, cut the coriander into sections, and chop the pepper.

2. Put water in the pot, boil it and cool it until it is soft. You can put cold water twice and it will basically be ready.

3. Take the cold Tao out of the pot into supercooled boiling water.

4. Add cucumber shreds and other ingredients to the cold dish, add light soy sauce, vinegar, sesame oil, and an appropriate amount of salt and mix well. It will be fragrant and delicious.