1: First, prepare the jellyfish skin according to the amount. 2: Cut it into shreds. Add water and knead and soak repeatedly. Change the water several times to remove as much salt and brine as possible. 3: Shred the chili pepper and carrot, minced garlic, and mix with the shredded jellyfish, sprinkle with white chi and it's ready. 4: Blanch the enoki mushrooms in boiling water, remove them from the water, put them together with the jellyfish and chili pepper, pour in the balsamic vinegar, mix well, and sprinkle with cilantro to garnish. 5: Chop green onion and cucumber, add vinegar and sesame oil, and mix with jellyfish. 6: Jellyfish, shredded carrots, cucumber, balsamic vinegar, all the ingredients together and mix well on the OK.