How to make jellyfish skin as follows:

1. Clean the jellyfish skin and cut into shreds.

2. Soak in clean water for 2 hours, changing the water three times in between to wash away the salt and alum from the pickled jellyfish skin.

3. After the soaked jellyfish skin is drained of water, place it in a drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water with cold water and set aside.

4. Cut the Chinese cabbage into two halves, take the heart of the cabbage and cut it diagonally into thin strips.

5. Crush the garlic, mince it into minced garlic, chop the coriander, and cut the carrot into thin strips and set aside.

6. Mix all the ingredients, add sesame oil and mix well, sprinkle with salt and MSG, top with balsamic vinegar and mix well.