1. Wash the jellyfish and remove some impurities stuck to it. Cut the jellyfish into strips and put them into clean water. Put some sugar in the water, grab it with your hands a few times, and leave it for 15 minutes; change the water and repeat the previous step; pour out the water and wash it in clean water for a few times; taste it if it is not salty and does not smell of alum. It is ready to eat. If it still tastes salty, add sugar as described above and repeat.

2. Jellyfish, also known as jellyfish, has white skin and is mainly produced on the southeastern coast of China. Between August and September, jellyfish often float in groups on the sea surface, and are sometimes struck and stranded on the beach. When fishing, first pierce the umbrella body with a long mark, and then capture it with a net. After catching, it is soaked with lime and alum. Then squeeze out the water from its body, wash it and salt it. Generally, the umbrella body and the mouth and wrist parts are processed separately. The mouth and wrist parts are commonly known as "jellyfish heads" and the umbrella parts are commonly known as "jellyfish skins".