You should use 90-degree water to blanch your mother. When scalding jellyfish, put the jellyfish in 90-degree water, silently count for 8 seconds, and immediately rinse with water, so that the treated jellyfish tastes crisp and has moderate hardness.

Jellyfish silk is a kind of food made by cutting jellyfish skin into filaments, specifically chopped jellyfish skin. Generally, fishermen drag alum with fresh jellyfish, then cut it into filaments, then dehydrate it, put it in barrels and add salt.