1. The kelp shreds are soaked softly. Rinse the konjac shreds with water. After peeling the cucumber, rinse with cold water
2. First cook the kelp shreds that are more resistant to cooking. After cooking, serve and let cool
3. Konjac shreds do not need to be cooked for too long to maintain a refreshing taste. After cooking, they are also served and let cool
4. According to your taste, mix the light soy sauce, vinegar, chili oil, garlic, ginger, sugar, and pepper powder with some water. Finally, add some salt, sesame oil, and sprinkle with a handful of cooked sesame seeds.
5. Cut cucumber into shreds, put the cool kelp shreds, konjac shreds, and cucumber shreds in a larger container, add seasonings, and mix well.
6. Put it on a plate, put some cucumber shreds on top, and drizzle some red oil
