Cooking Steps

1. 

   Step1:Prepare the ingredients. A box of konjac shreds, cucumber shreds for standby, agaric soaked shreds for standby, garlic shreds, red pepper slices, coriander slices for standby.

2. 

   Step2:Put the shredded cucumber on the plate for later use.

3. 

   Step3:Put some water in the pot and boil it. Put the shredded fungus into the pot. Blanch and remove the water for later use.

4. 

   Step4:Put the shredded fungus on top of the shredded cucumber on the plate.

5. 

   Step5:Add some cold water to the pot. Then pour in the konjac shreds. Add a teaspoon of salt. Boil over high heat. Turn to medium heat and cook for another five minutes. Remove water and set aside.

6. 

   Step6:Put the konjac on the top of the agaric on the plate.

7. 

   Step7:Put the minced garlic and red pepper into a small bowl. Add salt, chicken essence, vinegar, soy sauce and sesame oil, mix well, and let stand for about 10 minutes.

8. 

   Step8:When eating, pour the bowl of juice on the konjac shreds, and then sprinkle with coriander.