1, ingredients details: jellyfish 300g, cucumber 100g, cilantro 50g, cooked sesame seeds moderate amount, rice vinegar moderate amount, soy sauce moderate amount, chili oil moderate amount, sugar moderate amount, salt moderate amount.

2, the jellyfish immersed in cool water with salt hand rubbing to remove astringent fishy taste, washing to remove the salty taste, in the cool water immersion bleaching for about an hour, fished out and drained. Cucumber cut into julienne strips, with a little salt, drained water, cilantro cut into segments. Rice vinegar, soy sauce, sugar, salt, chili oil, cooked sesame seeds into a flavorful sauce standby.

3, pot of water to boil, the jellyfish wire into the boiling water blanching 10 to 15 seconds after the fish out of the drain, put into a dish after pouring into the ice water to soak for 10 minutes after the fish out.

4. Put the processed jellyfish into a large bowl, add the yellow claw shreds and cilantro segments, then pour in the sauce.

5: Toss all ingredients well to combine. Chill in the refrigerator for 30 minutes and serve for better taste.