Step：

1. Soak the selected tremella for 10 minutes with warm water (about 30-40℃), then tear to pieces and soak for 1 hour with cold water;
2. Cook the selected tremella for 3 minutes and drain for later use;
3. Sauté the dried shrimp without oil and defreeze the golden ikura for later use;
4. Cut the Chinese red pepper in pieces and cucumber in slices;
5. Make the sauce with water, sugar, rice vinegar and fish sauce and bring it to boil;
6. Assemble the cooked tremella, sauce, red pepper and cucumber in a salad bowl and mix it well;
7. Serve it with a pinch of dried shrimp, golden ikura and fried garlic.