According to the lady, the method is as follows: 1. Soak in water on the line, soak a little longer, salty taste on the stretched point, remember to change the water every day. To use cool water, boiling water will be scalded jellyfish shrinkage.

2. Putting salt in the jellyfish does make it lighter. Since the jellyfish we buy are already dead, when the concentration of salt water outside these jellyfish cells is high, their cell membranes break and a lot of salt inside the cells flows out, resulting in the jellyfish no longer tasting salty during later consumption.