How to make cold pufferfish skin:

Cut the pufferfish skin from which the spines have been removed and the black membrane has been peeled off into small pieces (each piece is about 1 to 1.5 cm wide and 2 to 3 inches long) cm), then soak it in cold water to soften it (approximately enough that your fingers can penetrate it). Place the soaked pufferfish skin on a clean towel and wring it dry to remove the moisture. Slice the red pepper and garlic separately, pour them into a container with soy sauce and black vinegar, and soak the pufferfish skin in it for 2 to 3 days to infuse it with flavor. Take the marinated puffer fish skin out of the pot, put it on a small plate, and serve with a little cucumber shreds. That's it.