1. Cut pleurotus eryngii into small finger-thick slices.
2. Boil hot water in a pot, add eryngii mushrooms and cook for two minutes, then remove eryngii mushrooms for use.
3. Cut the cucumber and carrot into thick two-inch strips. Put an appropriate amount of salt in a bowl and marinate for five minutes.
4. Cut the garlic sprouts into sections, and slice the ginger for later use.
5. Pour water into the pot and add pickled peppers. Then add salt, white vinegar, and sugar to a boil, turn off the heat, and let cool for later use.
6. Put the cut cucumbers, carrots, garlic sprouts, and ginger on top of the eryngii mushrooms.
7. Pour the cold pickled pepper water and soak for two hours (if it is summer, you can put it in the refrigerator for two hours before eating).
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