1. Wash the soaked ears and pick them into small flowers, put them in boiling water and cook for about 5 minutes to remove the water.
2. Peel the cucumber, wash and cut into shreds, cut the chives into small cubes, cut the chili into small circles, and chop garlic.
3. Put the ears, cucumber shreds, and chives into a clean basin.
4. Add umami sauce, balsamic vinegar, and a little salt, mix well.
5. Pour sesame sesame oil and peppercorns in a wok until fragrant.
6. Put the mixed ears into a plate, add minced garlic and chili rings, and finally top with sauteed pepper and sesame oil.
