Don't scald them, they shrink off and get old when you do.

Cold Jelly Fish Head

Ingredients ?

Jellyfish head 500 grams

Pepper 25 to 35

Oil moderate

Garlic 6 cloves

Millet chili pepper 2 (can be increased or decreased according to personal taste)

Ginger 2 slices

Chili pepper pasta 1 spoons

Sesame seeds moderate

Sugar 2 spoons

Vinegar 1 spoons

Coriander 5-6 sticks

How to make cold jellyfish ?

Soak the jellyfish in cool water for 8 hours or more until the salty and fishy taste is gone (change the water at least 3 times in the middle)

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After soaking, you can cut the finished jellyfish into small pieces according to your personal preference

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Cooling Sauce: Cut the garlic cloves into diced pieces, the bell peppers into pieces, the cilantro into pieces, the ginger slices, the cilantro stems into diced pieces, the ginger slices, the cilantro stems into pieces, the cilantro stems into pieces. (garlic cloves diced, millet pepper diced, coriander diced, ginger slices, chili noodles, sesame seeds) in a heat-resistant bowl standby

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Heat the pan, pour in the raw oil (do not need too much), bring to a boil and add the peppercorns (the temperature of the oil should not be too high, or it will be blurred) popping aroma can be turned off the heat, the peppercorns fished out

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The hot oil will be poured into the heat-resistant bowl of the ingredients

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Then add sugar, soy sauce, vinegar, oil, sesame oil, five-spice powder (not necessarily according to the amount of curd recipe, according to personal taste can be increased or decreased appropriately) cold sauce is ready

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Lastly, take a large plate, jellyfish head and the sauce into the pouring, plus the cilantro section can be mixed well (you can also add oysters as delicious). add oysters as well)

Eat!

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