1. Wash the white fungus with warm water soaking and tear it into small pieces for later use.
2. Chop the peppers, press the carrots into a flower shape with a mold, and slice the cucumbers for later use.
3. Put the cucumbers into a bowl, add appropriate amount of salt to marinate until the cucumbers become soft, squeeze out the juice and set aside.
4. Put a proper amount of water in the pot and bring to a boil. Add the white fungus and carrots and cook for 2 minutes. If you like the white fungus to be crispy, cook for 1 minute.
5. Put the white fungus, carrots and peppers in the bowl of cucumber.
6. Add light soy sauce, oyster sauce, sesame oil, cold vinegar and mix well.
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