Fresh jellyfish contain a lot of water, so it is easy to dry up and deteriorate if it is not preserved properly. The following simple methods can be adopted for storage: 1. Pickling. After the jellyfish is bought from the market, don't touch fresh water. Marinate it layer by layer in a jar (or jar) with a small mouth. Put a layer of salt at the mouth of the jar and seal it. 2. soak. Soak jellyfish in a solution of alum and salt. According to the proportion of 5g jellyfish, 5g salt and 5g alum, dissolve alum and salt with warm boiled water, cool, pour into the jar (it is advisable to soak jellyfish over), and seal. The above methods can keep jellyfish from deteriorating for several years. However, it should be noted that the jar of pickled jellyfish must be cleaned and not mixed with other seafood, otherwise it will rot easily.