The way to eat Ingredients:Fresh jellyfish 800g. Seasoning:1 head of garlic, 1 handful of cilantro, 4 tablespoons of aged vinegar, 1 tablespoon of sugar, ? tablespoon of ginger powder, 1 tablespoon of sesame oil. Directions:1. Wash jellyfish repeatedly with salt, rinse well and cut into 3mm thin slices.2. Add aged vinegar, sugar and ginger powder and mix well. Finally, add minced garlic, cilantro and sesame oil and mix well. As jellyfish itself is salty, there is no need to add salt.1. Fresh jellyfish is a high-protein, low-fat, low-calorie nutritious food with very low fat content but high protein and inorganic salt content. Working Method Jelly Fish Skin (750g) ? tsp MSG, a little garlic, ? tsp sesame oil, ? tsp aged vinegar, 1 tsp parsley. Methods/Steps 1/5 Step-by-Step read pdf read pdf. Soak jellyfish in water and wash well. Wash twice. Cut into julienne (if too thick, slice and shred). Then wash the cut pieces in water twice. (At this point you can taste like jelly, but there is no flavor at all. ADVERTISEMENT 3/5 cilantro washed and cut into powder, garlic peeled and washed, put half a teaspoon of salt in a garlic mortar, mash the garlic into a puree, then add a tablespoon of vinegar in a large bowl, put in the washed jellyfish julienne, pour in the garlic-vinegar sauce, add sesame oil MSG, sprinkle with cilantro powder, and then you can get the cooking tips of 5/5. 1. Jellyfish is the fabled jellyfish, whose body is 90% water. Summer is the season when jellyfish are on the market. So if you don't make it right away, make sure you put it in the refrigerator because it keeps shrinking and turning into water.2. The trick to picking fresh jellyfish is:the thicker the bigger, the white jellyfish is the best.3. Jellyfish has a strong fishy odor, make sure you keep washing it with water and after shredding it as well. There is no fishy odor and no taste of jellyfish after cleaning.