The best way to eat jellyfish is cold salad, but frying is ok. The following methods are recommended respectively: 1. Jellyfish silk:/picupload/2008-1/277162352.jpg Ingredients: chicken breast 200g, jellyfish skin 300g. 5g of cooking wine, 2g of monosodium glutamate, 2g of pepper, 3g of salt, 5g of vinegar, 5g of starch (broad bean) and 20g of peanut oil. Practice: 1. Wash the chicken breast and cut it into filaments. 2. Cut the jellyfish skin into filaments, wash it repeatedly with clear water, then blanch it with boiling water, remove it and drain it. Remove the leaves of coriander, wash and cut into inches. 3. Sizing shredded chicken with a little refined salt, egg white and water starch, adding clear soup, cooking wine, refined salt, monosodium glutamate and pepper into a small bowl to make juice. 4. Heat peanut oil in a frying spoon, add shredded chicken, disperse with iron chopsticks, pour out the oil, add shredded onion and ginger, stir-fry slightly, cook in vinegar, add jellyfish skin and coriander segments, quickly pour in a proper amount of juice, and turn evenly. Four: jellyfish skin with scallion oil:/WP-content/uploads/2007/07/liangbanhaizhesi.jpg Ingredients: jellyfish skin 400g Seasoning: soy sauce 10g, vinegar 10g, sugar 5g, ginger 5g, onion 4g and garlic (white skin) 3g. Practice: 1. Soak jellyfish in clear water for one hour, remove impurities and peculiar smell, wash, put in a pot and brew with boiling water for a while, so that the jellyfish area is reduced and the thickness is increased; 2. Then cut into filaments, rinse with warm water, and put into a basin; 3. Wash the onion and ginger separately and cut into filaments; Peel garlic, wash it and mash it into minced garlic; 4. Put shredded onion and shredded garlic into a jellyfish bowl, add soy sauce, sugar, vinegar and sesame oil, and mix well to serve.