1. Material: 400g of jellyfish skin, 30g of leek, 4g of millet pepper, 5g of garlic, 20g of cooking wine, 20g of cooking oil, 20g of balsamic vinegar and 5g of ginger.

2. Chop the washed coriander, cut the leek into inches, and mash the millet pepper and garlic.

3, hot pot cold oil, garlic and millet pepper, stir fry on low heat.

4. Pour the leek on the hot side.

5. Pour in balsamic vinegar, and then add coriander.

6. Pour in jellyfish skin, mix well and marinate for 10 minute. Serving is delicious.