1. Ingredients: appropriate amount of konjac powder, cucumber, fungus, salt, sesame oil, chicken essence, soy sauce, coriander, garlic, red pepper and vinegar.

2, the fungus is shredded for use.

3. Wash and shred cucumbers for later use.

4, garlic minced for use.

5. Cut the red pepper into sections for use.

6. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar and sesame oil, and stir well with soy sauce.

7. Add water to the pot, add konjac powder, bring to a boil over high heat, turn to medium heat for five minutes, remove and let cool.

8. Put the right amount of water into the pot. After boiling, blanch the shredded auricularia auricula in a pot, remove it and let it cool for later use.

9. Put the shredded cucumber into the dish, and put the shredded fungus on the shredded cucumber in the dish.

10, put the cooked konjac powder on the shredded auricularia, pour the mixed juice on the konjac powder and sprinkle with coriander.