1, jellyfish skin cleaned, cut into julienne.

2, soak in water for 2 hours, change water three times in the middle, wash away the salt and alum of the pickled jellyfish skin.

3, soaked jellyfish skin dry water control, placed in a leaky net, with about 80 degrees of hot water rinse, and quickly over the cool water to squeeze out the water standby.

4, the cabbage is divided into two, take the heart of cabbage, cut diagonally into thin julienne.

5, garlic pat, minced garlic, parsley chopped, carrots cut into thin julienne spare.

6, all the ingredients are mixed, add sesame oil and mix well, sprinkle salt and monosodium glutamate, drizzled with balsamic vinegar and mix well.