1. Wash the konjac and cut into thin strips
2. After the water is boiled, blanch the konjac for 4-5 minutes, remove the cold water and let it dry for later use
3. Cucumber peeled and shredded, set aside
4. Chop garlic and mix with salt, monosodium glutamate, soy sauce, vinegar, oil and chili to make a sauce
5. Put the konjac on the plate, top with the seasoning, and finally sprinkle with chopped green onion to complete it
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