1, jellyfish skin is washed and shredded.
2. Soak in clear water for 2 hours, change water three times in the middle, and wash away the salt and alum of pickled jellyfish skin.
3. After the soaked jellyfish skin is drained, put it into a filter screen, shower it with hot water of about 80 degrees, and quickly squeeze it out with cold water for later use.
4. Cut the Chinese cabbage in half, take the heart of the cabbage and cut it obliquely into filaments.
5, garlic mashed, chopped into minced garlic, chopped parsley, carrots cut into filaments for later use.
6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate, and mix well with balsamic vinegar.