Required materials: 500g jellyfish head, 2 preserved eggs, 3 tablespoons fresh soy sauce, 2 tablespoons balsamic vinegar, a little white sesame seeds, a little coriander and a little sesame oil.
1. Wash coriander and cut into sections. The jellyfish head is soaked in clear water to remove the salty taste, then cleaned and picked up. Peel the preserved eggs and cut them into small pieces for use.
2. Prepare fresh soy sauce, balsamic vinegar and sesame oil.
3. Add fresh soy sauce, balsamic vinegar and sesame oil into a bowl and mix well to make juice.
4. Cut the jellyfish head into pieces, pour in cold water, then grasp it with your hands and control the water.
5. Add coriander and jellyfish and mix well. Pour in the juice and stir well.
6. Put it in the plate, put the cut preserved eggs in the edge of the plate and sprinkle with white sesame seeds to enjoy.