Soak jellyfish skin or jellyfish head in clear water for several hours to remove some salt, and then blanch it to remove fishy smell.

Ingredients: jellyfish skin 200g, cabbage core150g.

Accessories: salt 1/4 teaspoon, balsamic vinegar 4 teaspoons, sugar 1 teaspoon.

1, jellyfish skin or jellyfish head is soaked in water for several hours to remove some salt, and sliced with a blade.

2. Rinse it quickly with hot water at 70 degrees Celsius and remove it for later use. Sweet vinegar and sugar are mixed to make sweet and sour juice.

3. Remove the leaves from the cabbage core, cut the cabbage into thin strips, sprinkle a little salt for curing 10 minute, and control the moisture of the cabbage strips.

4. Put the Chinese cabbage strips and jellyfish slices into a clean container, pour in the prepared sweet and sour juice and mix well.

5. finished product.