1. Soak the dried jellyfish in cold water for about half an hour;

2. After soaking, wash it and cut it into shreds;

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3. After shredding, scald it in boiling water. When the jellyfish shrinks, take them out and soak them in cold water for a while.

3. After soaking, wash it repeatedly, then cut it into shreds, and then soak it again to remove as much salty and astringent taste as possible. Add an appropriate amount of water to the pot and heat it to about 70 degrees. Put the jellyfish skin in and blanch it, take it out in about three seconds, soak it in cold boiled water, squeeze out the water when you need to use it, clean the cucumber and cut it into small strips, pound the garlic into minced garlic, and wash the coriander. Cut into sections, mix all the ingredients together, then add an appropriate amount of sesame oil and stir evenly, add some chicken essence, balsamic vinegar, salt, continue to stir and then you can eat.