1, jellyfish skin should be stored in salt water for a long time. When you take it out, soak it in water for half a day, and then pour it with fresh soy sauce and other seasonings.

2. Put 50g of salt and 5g of alum into every 500g of jellyfish skin, melt the salt and alum with warm water, cool and pour into the jar, and finally put the jellyfish skin. After soaking, seal the jar and keep it for a long time. Alum can make delicious jellyfish skin, but if it is excessive, it will do harm to the body, so pay attention to the dosage when pickling.