Fresh jellyfish, immediately into the porcelain tank or canvas bag, according to the weight of fresh jellyfish 0.2% to 0.6% of the proportion of the preparation of alum, dissolved in water, marinated for 2 days, so that the fresh jellyfish astringent, the discharge of water, which is known as the "initial alum". Then according to the weight of the first alum jellyfish, add salt 12% to 20%, add alum 0.5% to 0.8%, and then marinate for 7 days to 10 days to further exclude water, which is called "two alum and one salt". Finally, according to the weight of two alum jellyfish, add salt 20% to 30%, add alum 0.2% to 6.3%, and then marinate for 10 days. After three weeks, the moisture content of the jellyfish skin is reduced to about 8% to 10%, so that the toxins can be drained out with the water. Finally, it is also necessary to remove the toxins of the jellyfish with water repeatedly soaked, rinsed, until completely stripped of salt, alum. At this time, the jellyfish is light red or light yellow, uniform thickness and toughness, hard to squeeze out of the water, in order to feel safe to eat.

Jellyfish practices:

1, cold jellyfish: ? Take jellyfish skin, soak in water for 4-8 hours, and then wash off, and then cut into thin shreds, wash with cold water 1-2 times, put in a basin, add the right amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate seasoning, mix well, can be eaten.

2, sweet and sour jellyfish: ? Cut washed cucumber, radish, etc. into strips or small pieces (the number of jellyfish about 25% or so), with a small amount of fine rubbing a little bit, remove water, and then rinse with water 1-2 times, drain off the water, and put it in sweet and sour vinegar soaked for 1-2 hours. Take out and sugar vinegar, cucumber, radish together poured into a hot pan, with a high fire quickly fried for a few moments, and finally add wet starch into a paste, start the pot that is complete.