1, the jellyfish head to change the knife cut into thick slices, soak in water to clean the jellyfish head of salt.

2, boil a pot of water, small bubbles at the bottom of the pot, do not have to wait for the opening, about 70 degrees or so, with a slotted spoon to take the jellyfish head blanching.

3, keep a small fire, can not let the water boil, see the jellyfish head tentacles part of the hardening warped, quickly fish out.

4, prepared in advance of the ice water, jellyfish head fishing out immediately into the ice water, chilled for about 20 minutes, can make the jellyfish head more crisp. Note: The blanching temperature must not be high, to avoid the jellyfish head was scalded old inedible. It is recommended to blanch the jellyfish piece by piece with a slotted spoon to control the temperature. In addition, blanched jellyfish can be blanched with cucumber, cilantro, seasonings and other cold food.