If you eat fresh food, shred it first, not finely, then wash it with clear water several times to remove the fishy smell, wash off the salty taste, control the clean water, add minced garlic, fresh minced red and green peppers, minced coriander, sesame sauce, a little salt, monosodium glutamate, a little sugar, and more white vinegar and Chili oil, and you can eat it evenly. It's delicious and not poisonous.

Do not touch fresh water when pickling fresh jellyfish. Marinate with salt layer by layer in a small jar with a layer of salt at the mouth, and then seal it. Jellyfish is soaked in the solution of alum and salt according to the proportion of 500g jellyfish, 50g salt and 5g alum. Dissolve alum and salt with warm boiled water, cool, pour the solution into a jar, and seal.