Step：

1. Stew soaked Turkish non-spiky sea cucumber with oyster sauce and water until it's soft, and then set it aside to cool down;
2. Boil Italian balsamic vinegar in a stainless steel pot, over medium heat. Add sugar and turn the heat on low for 5 minutes and keep stirring. Then set it aside to cool down;
3. Cut the cucumber into strips (same length as sea cucumber);
4. Boil enoki mushroom with hot water for a few minutes, and then set it aside to cool down;
5. Put one cucumber strip into each sea cucumber, mix it with Italian balsamic vinegar and enoki mushroom. Get ready to serve.