1. Generally, you need to use table salt. After alum is processed and pickled several times, the water is filtered out and the toxins in it are removed. It also requires repeated soaking and rinsing. After washing with salt and alum, the jellyfish heads are soaked in vinegar for more than ten minutes, which can effectively kill the Vibrio parahaemolyticus attached to the jellyfish heads. When eating jellyfish heads, be careful not to eat them raw, and it is best not to eat them cold. After cooking it at high temperature, the parasites and bacteria inside can be killed.

2. How to clean jellyfish heads: Soak them in clean water, and determine the soaking time (up to half a day) according to the actual saltiness and personal taste. Soak or clean it, cut it into shreds or slices (not too thin or too small), and then scald it twice with hot water of 70-80 degrees. This is to remove its own fishy smell and to heat it. The water temperature should not be too high and the times should not be too many, otherwise the jellyfish will be scalded. Then clean the water of the jellyfish, but do not squeeze it too dry, which will affect the taste. If you want to serve it cold, you can first pour an appropriate amount of mature vinegar and marinate it for 15-30 minutes. This can further remove the fishy smell of the jellyfish and increase its texture and taste. Then add other ingredients.

3. Jellyfish is rich in protein. We should try not to eat grapes, persimmons, pomegranates and other fruits when eating. This can easily affect the digestion and absorption of food. It is also bad for our physical health.