1. The jellyfish head is soaked in clean water for 2-3 days, and the water is changed several times. This step is to remove the salt from jellyfish.

2. Soak the jellyfish head, shred it with an oblique knife, and quickly scald it in boiling water for 2-3 seconds. The time must not be too long, then immediately take it out and put it in cold boiling water, cool it and take it out for later use.

3. Wash celery and cut into filaments, and cut carrots into filaments in half. Pour cold water into the pot, add a little salt and a few drops of vegetable oil, then boil over high fire, blanch for 2 minutes, remove and put in cold water.

4. Wash the dried seaweed, blanch it with boiling water and put it on a plate for later use.

5. Prepare a small bowl, add a little salt, 2 spoonfuls of aged vinegar or red vinegar, half a spoonful of soy sauce, half a spoonful of sugar, a little garlic paste, an appropriate amount of oyster sauce, a little sesame oil and a little onion oil, and stir well.

6. Put the jellyfish head, celery and shredded carrot into a bowl, pour in the prepared juice, stir well and serve.