Raw materials: jellyfish blood 700 grams, 45 grams of green onions, 6.5 grams of yellow wine, 125 grams of sugar, 25 grams of soy sauce, 40 grams of vinegar, 45 grams of diamond powder), sesame oil 6.5 grams. Practice: 1, the jellyfish blood cut into pieces, into the cold water immersed in about a day, in order to pull out the salty taste, take out, press dry water. 2, turn on the fire big hot lard pot, the jellyfish blood into the pot pull a little, pour out, filter the oil. [Xi'an Food Network] 3, the yellow wine, sugar, vinegar, sauce and blend, pour into the hot pot, and then pull the jellyfish blood into the slight frying, immediately add the wet diamond powder and green onions and slight frying, pouring sesame oil, turn the pot that is good. Characteristics: coffee-colored, crisp taste, one of the seasonal dishes for spring and autumn.