Jellyfish skin can only be preserved 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. It tastes delicious.
The preservation method of jellyfish skin includes the following steps: adding 500g of jellyfish skin, 50g of salt and 5g of alum, melting the salt and alum in warm water, cooling, pouring into the jar, finally adding jellyfish skin, and sealing the jar after soaking, so that the jellyfish skin can be preserved 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.