1, first fresh jellyfish into a porcelain tank or canvas bag, according to the weight of fresh jellyfish 0.2% to 0.6% of the proportion of the preparation of alum, dissolved in water, marinated for 2 days, so that the fresh jellyfish astringent, the discharge of water, which is known as the "first alum.

2, and then according to the weight of the first alum jellyfish, add salt 12% to 20%, add alum 0.5% to 0.8%, and then marinate for 7 days to 10 days, to further exclude water, which is called "two alum and one salt".

3, the last two alum jellyfish weight, add salt 20% to 30%, add alum 0.2% to 6.3%, and then pickled for 10 days.

4, so that after three weeks or so, so that the moisture content of the jellyfish skin down to 8% to 10% or so, in order to let the toxins drain with the water.

5, finally, but also remove the toxins of the jellyfish with water repeatedly soaked, rinsed, until completely stripped of salt, alum.

6, this time, the jellyfish was light red or light yellow, uniform thickness and toughness, hard to squeeze out of the water, in order to feel safe to eat.

7, jellyfish sometimes attached to a bacterium called "Vibrio parahaemolyticus", before eating the first in fresh water, jellyfish soak for two days, and then soak in vinegar for more than 5 minutes, so that you can eliminate all the "Vibrio".