1. Do not blanch jellyfish shreds in boiling water, because boiling water will cause the jellyfish shreds to tighten instantly and the taste will become very hard.

2. To blanch shredded jellyfish, use 60-degree water. When blanching, put the shredded jellyfish into the water at 60 degrees, and count for 8 seconds before taking it out quickly. Immediately rinse with cold water. The processed jellyfish will be crispy in texture and moderately soft and hard.