1, generally need to use salt, alum after several times of processing pickling, filter out the water to remove the toxins inside. Also need to go through repeated soaking, rinsing, salt alum wash, and then the jellyfish head with vinegar soaked for more than ten minutes, can effectively kill the attachment in the jellyfish head above the Vibrio parahaemolyticus. Eating jellyfish should be careful not to eat raw, it is best not to eat cold. After the high temperature will be cooked in order to kill the inside of the parasites and bacteria.

2, jellyfish how to clean: soak in water, according to the actual salinity and personal taste to decide the soaking time (up to half a day time). Soaked or cleaned and cut into julienne or slices (can not be too fine or too small), and then scalded with 70-80 degrees of hot water twice, this is to remove its own fishy flavor, but also to give it heating. The water temperature should not be too high, and the number of times should not be too much, otherwise the jellyfish will be scalded. Afterwards, control the water of jellyfish, but do not squeeze it too dry, it will affect the taste. If it is to be cold, pour in appropriate amount of aged vinegar for 15 - 30 minutes to marinate, which can further remove the fishy smell of jellyfish and also increase its texture and flavor. Then put in other ingredients.

3, jellyfish is rich in protein, we try not to eat grapes, persimmons, pomegranates and other fruits. This will easily affect the digestion and absorption of food. It is not good for our health.