1, Flammulina velutipes cooked and fished out for later use.
2. Cut the cucumber into shreds and put it on a plate for later use.
3. Mix a sauce, put minced garlic, millet, white sesame and spicy powder in an empty bowl, pour in a spoonful of olive oil, add two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, one spoonful of oyster sauce and half a spoonful of sugar substitute, and add chopped coriander and two spoonfuls of water to mix well.
4. Put the Flammulina velutipes and shredded cucumber into a dish, pour in the prepared sauce and stir well.