1. Dried jellyfish skin, choose a larger one that is unbreakable.

2. Jellyfish soak in clear water for one day and one night.

3. The soaked jellyfish meat is thick, and the impurities in the sand and jellyfish skin are washed.

4. Chinese cabbage is thick and thick.

5. Jellyfish are also cut into thick silk.

6. Boil the water in the pot, turn off the fire, scald the jellyfish skin and take it out immediately.

7. Take a dip in cold water.

8. Add salt to garlic and mash it into garlic.

9. Shredded cabbage and jellyfish silk are put together.

10. Add garlic and vinegar.

1 1. Sugar.

12. Add sesame oil and mix well.

Tips

1, jellyfish skin is dry, salty, and has a strange smell. It needs to be soaked for a long time, changed in water for 3 or 4 times and rubbed.

2, you can also use shredded cucumber instead of Chinese cabbage heart, but it is still the best match between Chinese cabbage heart and jellyfish skin.

3, jellyfish skin can not be hot, not hot jellyfish skin can also be eaten.