1. Soak the fungus in warm water and wash it off.
2. Wash the cucumbers and slice them.
3. A box of Arctic shellfish.
4. Thaw, cut on one side, and wash the dirt inside.
5. Chop green onions and mince garlic.
6. Put the fungus in a pot of cold water, bring to a boil, and cook for about 10 minutes.
7. Remove it and put it in ice water
8. Squeeze the water and put it in a large bowl with cucumber.
9. Put the Arctic shellfish into boiling water for 5-6 times, then remove and squeeze the dried water for later use. (Don't burn it for a long time, otherwise the taste will become rubbery)
10. Put corn oil in a small pot and sauté the minced garlic until fragrant. (Those who like raw garlic can omit this step.)
11. Add vinegar, soy sauce, salt and sugar to a boil and mix well.
12. Turn off the heat and add the chopped green onion, mix well.
13. Add sesame oil and mix well.
14. Pour it into the fungus and cucumber while it's hot, mix well.
15. Put the Arctic scallops and mix well, wrap them in plastic wrap, and keep them in the refrigerator for more than half an hour.
16. Appetizing and refreshing.
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