1: Salt Water Soaking Method: Soak the jellyfish skin in water for 2 hours and then scrub it

2: Scrub it clean and then peel off its thin brown skin. Then cut the jellyfish skin finely and soak it in concentrated salt water, the concentration is about 50%, soak it for about 15 minutes, pour out the salt water and then replace it with a plate of clean fresh salt water

3: Repeatedly use the salt water 3 times to clean the sand and sand and then soak it for another 15 minutes to clean off the sand particles on the jellyfish skin.

Jellyfish, also known as jellyfish, white skin, between August and September, jellyfish are often floating in groups on the surface, sometimes stranded on the beach by the impact, fishing, the first long markers pierced its umbrella body, and then captured with a net. After catching, it is soaked with lime and alum. Then squeeze the water out of its body, wash it and salt it. Generally, the umbrella body part and the mouth and wrist part are processed separately, the mouth and wrist part is commonly known as "jellyfish head", and the umbrella part is commonly known as "jellyfish skin".

Jellyfish taste crisp, nutrition is extremely rich, containing protein, fat, vitamin B1, B2 and niacin, calcium, phosphorus, iron, iodine, choline and other ingredients. It has the functions of eliminating phlegm and dispersing gas, moistening the intestines and eliminating accumulation, as well as clearing the stomach and intestines.

Jellyfish practice: take jellyfish head soaked in water for 2~3d, change the water daily, bleach off the salt alum, fish out, chopped, dry standby. Internal use: decoction, 30~60g, or scalded with 80℃ water or mixed with ginger and vinegar. External use: appropriate amount, more stinging skin, patch. 1~2 times a week. Cook and eat according to personal taste. When eating cold jellyfish, you should put some vinegar appropriately.