1, whether it is jellyfish head or jellyfish skin, should be rinsed repeatedly with water, especially those with salt simply pickled jellyfish, to be soaked in water, according to the actual salinity and personal taste to determine the soaking time (up to half a day time).

2, soaked or cleaned and cut into julienne or slices (not too fine or too small), and then scalded twice with 70-80 degrees of hot water, this is to remove its own fishy flavor, but also to give it heat. The water temperature should not be too high, and the number of times should not be too much, otherwise the jellyfish will be scalded.

3, then the jellyfish water control clean, but not squeeze too dry, will affect the taste.

4, if you want to cold, you can first pour the appropriate amount of vinegar for 15 - 30 minutes of marinade, which can be further removed from the fishy smell of jellyfish, but also to increase its texture and flavor.

5, then put in other ingredients and seasoning can be.