1. Rinse the enoki mushroom with water and dry it
2. One cut in the middle
3. Pour an appropriate amount of water into the pot, boil and blanch the enoki mushrooms for two minutes
4. Pick it up, over cool boiled water
5. Wash the cucumber, peel off part of the skin with water, and cut into thick filaments
6. Sprinkle with salt and marinate for a few minutes
7. Pour out the water from the cucumber
8. Cut garlic into garlic cloves
9. Put the cucumber shreds and enoki mushrooms in a large container, add garlic, chili noodles, sugar, sesame oil, and finally pour the cold sauce.
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