First wash the fresh jellyfish with clean water, be aware that jellyfish can sting;

Then put the fresh jellyfish into fresh water, soak the jellyfish for two days, then take it out and rinse Clean;

Soak in vinegar for more than 5 minutes. Remember it takes more than 5 minutes. Note that the jellyfish need to be soaked in vinegar for a longer period of time to kill any solitary bacteria.

1. First spread the jellyfish skin on the table, cut it into thin strips with a knife (the thin strips should not be too thin or thick, about 2 cm wide and 5 cm long), and then put them in Pour cold water into a large basin, knead it gently with your hands for a while, take it out, put it into the basin again, and soak it in cold water for 8 to 10 hours. It is best to rub it three to four times during this period, changing the water and rubbing it every time. After rubbing, soak in cold water. This kind of scrubbing and soaking can be said to kill two birds with one stone. It not only washes away impurities such as sand in the jellyfish skin, but also cleans the salt and alum on the jellyfish skin, removing the bitter and salty taste of the salt and alum. If you eat improperly washed jellyfish skin, you may suffer from diarrhea, vomiting and other symptoms.

2. The soaked jellyfish skin tastes neither astringent nor salty, and has a light taste. If there is still a salty smell, it means that the soaking time is not enough or the washing is not clean. At this time, don’t rush to enjoy it. Continue soaking and rubbing according to the first method until there is no astringency or salty taste.

3. Boil the water in the pot and quickly pour the soaked jellyfish skin into the boiling water. Don't blanch it in boiling water for too long. It's basically done within 20 seconds. Then take it out and immediately put it in cold boiling water to cool down. If the blanching time is not properly controlled, the jellyfish skin will shrink rapidly, affecting the taste. According to this method, the jellyfish skin is fully expanded, tender and refreshing, and the original taste is retained when served cold.

4. Jellyfish skin is mainly eaten in cold dishes. Vinegar must be added to the salad. Aged vinegar is preferred. Seasonings such as salt and MSG mainly suit your taste.

5. The black and smelly jellyfish skin may have deteriorated, so do not eat it to avoid spoilage.