1, soak jellyfish in water for 2-3 days, change the water several times in the middle, this step is to remove the salt inside the jellyfish.

2, soaked jellyfish head, diagonal knife cut into julienne, in the boiling water quickly scalded 2-3 seconds, the time must not be too long, and then immediately fished out into the cold boiled water, cooled down and then fished out standby.

3, the celery cleaned and cut into thin julienne, half a carrot also cut into thin julienne, pour cold water into the pot, add a little salt, a few drops of vegetable oil, and then high heat, blanch for 2 minutes, fish out and put into cold boiled water.

4, seaweed wash clean, blanch in boiling water, plate spare.

5: Prepare a small bowl, add a pinch of salt, 2 tablespoons of aged vinegar or red vinegar, ? tablespoon of soy sauce, ? tablespoon of sugar, a little garlic paste, a moderate amount of oyster sauce, a little sesame oil, a little green onion oil, mix well.

6, the jellyfish head and celery, carrots shredded into a bowl, pour the seasoning sauce, mix well, plate on the table.