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How to fry jellyfish head

Main Ingredients?4 kinds

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Jellyfish head

300g

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Fresh pork

50g

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Carrot

20g

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Cucumber

20g Grams

Accessories?4 types

Scallion 5g

Ginger 3g

Garlic 5g

Coriander 3g

Seasoning?5 types

Yi Pinch of Fresh Soy Sauce 0.5 tbsp

Maintaining Wine 0.2 tbsp

Sugar 0.5 tbsp

Salt 1 tsp

Monosodium Glutamate 0.2 tsp

Cooking steps?13 steps

Step 1

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Soak the jellyfish head in advance (I soaked it for 12 hours or else it would be too salty), remove the sand and impurities, rinse well and control the water and set aside

Step 2

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Slice the cucumber and carrots into slice horseshoes

Step 3

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Scallion, ginger, garlic, cilantro, fresh pork washed and chopped and set aside

Step 4

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Put the pan into the bottom of the oil to heat up and put onion, ginger, and garlic to stir fry

Step 5

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To add fresh pork to fry until browned, add cucumber and carrots to fry until browned. Add fresh pork and stir-fry until browned, then add cooking wine, sugar, Yipin Soy Sauce, then carrots and stir-fry well

Step 6

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Put in the sliced jellyfish and stir-fry quickly on high heat

Step 7

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Put in the cucumber slices and stir-fry, be sure not to stir-fry too long, then jellyfish will go down to the soup and affect the taste. It will make the soup taste bad

Step 8

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Finally, add salt and monosodium glutamate (MSG) to blend the taste and sprinkle in chopped green onion and cilantro to enjoy

Step 9

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Steam up the stir-frying of jellyfish to serve on a plate

Step 10

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Step 10

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The nutritional value of jellyfish is not only rich, but also crunchy

Step 11

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Sautéed Jellyfish is a very refreshing and delicious food

Step 12

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The taste in your mouth is very delicious

Steps 13

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This kind of deliciousness must be accompanied by good wine