Ingredients: 400 grams of celery, 150 grams of jellyfish skin (wet), 30 grams of millet. Seasoning: refined salt, vinegar, sesame oil, a little MSG. Preparation method: 1. Remove the leaves and tendons from the celery, wash it, cut it into inch-inch sections, and tear the thicker stems into thin strips, then pour in the flavor. Soak dried shrimps in boiling water for 20 minutes. Soak the jellyfish skin, wash it, and cut it into thin strips and set aside. 2. Take a pot and light it, add an appropriate amount of water and bring to a boil. Pour the chopped celery into the pot, cook for 3 to 5 minutes, remove with a slotted spoon and drain. 3. Put the celery, shredded jellyfish skin, and dried shrimps in a large bowl, add a small amount of water for soaking the dried shrimps, an appropriate amount of refined salt, vinegar, monosodium glutamate, and sesame oil, and mix thoroughly. Place on a plate and serve.