Soak jellyfish skin in clean water for 1-2 hours, change water to clean it for 3 times, squeeze out the water, cut it into filaments, rinse it again for 1-2 times, squeeze out the water, blanch it in boiling water for 1-3 minutes, take it out, and control the water to dry it for later use.

Wash cabbage heart and cut into filaments; Peel garlic and squeeze it into garlic juice; Cut dried Chili into sections

Add cold soy sauce, balsamic vinegar, white sugar and sesame oil to garlic juice, mix well, add pepper segments and let stand for 3-5 minutes.

Take a large container, add shredded skin and shredded cabbage, pour in seasoning juice and mix well.

Tips

After the jellyfish skin is pickled, there will be a lot of salt in its folds. After soaking for a period of time before cleaning, change water for cleaning. When cleaning, the folds must be unfolded and carefully cleaned. After washing for 2-3 times, cut the filaments, then rinse for 1-2 times, blanch in boiling water for 1-2 minutes, and squeeze out the water after taking out, so as to completely remove the bitter taste of the pickled jellyfish skin.